Ingredients

The following ingredients have 12 Servings
  • ½ cup (115 g) water
  • ½ cup (130 g) cashew butter (such as Artisana) or other smooth nut or seed butter
  • ½ cup (120 g) thick coconut yogurt (such as Culina, Cocojune, or Coyo) or try coconut cream from a can
  • ¼ cup (75 g) maple syrup
  • 3-4 tablespoons (45-55 g) fresh, strained lemon juice (to your taste)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine sea salt (or more to your taste)
  • ¼ cup + 1 tablespoon (60 g) coconut oil, melted and cooled

Instruction

  • In a blender, combine the water, cashew butter, coconut yogurt, maple syrup, lemon juice, vanilla, and salt. Blend on medium-low until combined.
  • Blend in the coconut oil, increasing the speed to medium for 20-30 seconds to aerate. The frosting will be very runny at this point.
  • Pour the frosting into a jar, cover, and chill until firm, about 3 hours or up to 1 week. Or pop it in the freezer to speed things up.
  • If the frosting is very firm, let stand at room temperature for a few minutes until soft enough to spread or pipe. Use it to decorate your favorite cake, or simply eat with a spoon.
  • On a cake, the frosting will hold at cool room temperature for an hour or two, but it will melt if placed in direct sunlight or a warm room. It’s safest to keep the cake refrigerated until ready to serve so the frosting stays firm. But the frosting is nicest to eat at room temperature, so let cake slices warm before serving for yummiest results.