This is a reworking of the traditional buttercream frosting – we are using cashews and coconut instead of creme and butter.
It’s not a fancy cream, but it is deliciously healthy, homespun and comforting. This does taste a bit nutty, caramel-ly, and coconut-ty, giving it a slight sensual flair. It can be quite heavy so a little dip goes a long way. The dash of vanilla certainly adds a little something to this simple, easy-to-make, and finger-lickingly good frosting.
I whipped this up last minute at a dinner party, and it was well loved, dipped, and enjoyed. 😉
This vegan buttercream frosting is made of cashew, coconut oil, dash of Himalayan salt, vanilla extract, and maple syrup.
You can eat this fresh from the blender, or you can make the cream a few hours before you want to eat them (or the day or days before). The cream takes no more than 5 minutes to prepare. It is very quick to make and you can make a batch for the whole week, as breakfast with fruit, or dessert with a little something something 😉
