Friday, July 4, 2008

Cashew Creme Frosting

To me this tastes just like frosting, which I don't really like at all. Instead I'm dedicating this post to my Aunt Sue who absolutely loves frosting, and will probably like the ingredients in this healthy alternative.

Ingredients:
2/3 cup coconut milk
1/3 cup Medjool dates, pitted and chopped
1 cup raw cashews
1/2 teaspoon vanilla extract

Place all ingredients in a food processor or blender, and blend together until very smooth. If it is too thick, add a touch more coconut oil to thin it slightly. If you can't find Medjool dates, use ordinary dates, but these have the best flavor and texture. Store in the refrigerator.

recipe from: The Gluten-Free Vegan

3 comments:

noosh. said...

hello! i somehow wandered to your site, and glad i found it! i'm also gluten/soy/dairy free and have a blog (http://byebyegluten.blogspot.com). i've really enjoyed looking at your recipes-- i have been playing with cashews a lot recently as well... does this come out looking and with the same texture as frosting? i'm not big on it myself, but i was thinking about making a layer cake with one soon.

Tina said...

hi! your recipe looks great but i am confused by one point --- in the list of ingredients you wrote "coconut milk" and in the explanation below you wrote "coconut oil".

i just found this recipe and would like to make this it this weekend, but am not sure which one to use.

thank you!

Tina said...

hi! your recipe looks great but i am confused by one point --- in the list of ingredients you wrote "coconut milk" and in the explanation below you wrote "coconut oil".

i just found this recipe and would like to make this it this weekend, but am not sure which one to use.

thank you!