This frosting is not only simple – 8 ingredients required – but it also comes with 2 flavor variations: “Classic” and “Tangy Cream Cheese.” The first is great for instances when you want a vegan buttercream for things like Funfetti Cupcakes, and the second is preferred for cakes that call for cream cheese frosting like Zucchini Cake! I know. It’s so exciting I can hardly stand it. The base for these frostings is soaked cashews. For the classic, I go with coconut milk and lemon juice. And for the tangy, I go with coconut yogurt (!!) and apple cider vinegar, which provides that cream-cheese-like flavor. Both versions are naturally sweetened with maple syrup, and they get even more flavor from vanilla extract. The result is a creamy, dreamy cashew cream that chills perfectly into frosting texture! Your cashew cream just needs some time in the freezer with occasional whisking and then blending to get that quintessential buttercream texture. The transformation is magical. I hope you all LOVE this frosting! It’s: ThickCreamyRichDecadentNaturally sweetened& So delicious This would make the perfect frosting option for things like cupcakes, cakes, cookies, and more! I think it would be especially delicious on my Vegan Sugar Cookies, 1-Bowl Pumpkin Bread, and my Gluten-Free Zucchini Cake. If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
