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Raw, Vegan Creamy Cashew Icing

Cupcakes with super sweet icing have been my weakness in the past. When I lived near Magnolia Bakery, we would skip dinner and just have huge slices of their vanilla cake with fluffy pink butter cream icing, the latter being my favorite part. While I’ll still indulge in such sugary delights from time-to-time, I love this recipe that uses whole foods and satisfies even a sweet tooth like mine…


  • 3/4 cup raw cashews, soaked 2-4 hours and rinsed
  • 2 Tbs coconut oil, melted
  • 3 Tbs raw honey (not vegan) or date syrup (will be less sweet)
  • 1 tsp vanilla
  • 1 tsp fresh lemon juice
  • 1/4 tsp sea salt (I use pink Himalayan sea salt)
  • 2-4 Tbs water, as needed for blending


  1. Combine ingredients in a high-speed blender, and blend until smooth and creamy, adding water as necessary.
  2. Transfer to a bowl or piping bag and chill in the freezer for at least an hour, allowing icing to thicken.
  3. Spoon or pipe over treats (like pumpkin spice sweet potato muffins!)
  4. Serve immediately or keep frosted goodies refrigerated.

Recipe adapted from The Detoxinista

Raw, Vegan Creamy Cashew Icing

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Join the conversation
  • cloudthyme - January 29, 2014 reply

    Yummy! I have used cashews in other creamy substitutes, like cheese, but looking forward to using it in frosting!

    Dine by Design - January 29, 2014 reply

    It’s amazing how much cashews can do! Let me know how it turns out 🙂

  • Max - January 29, 2014 reply


  • Larry Gingrich - January 29, 2014 reply

    This sounds really good. Combined with the Dandy Blend drink, which we are really loving, it sounds purrrfect! Get it? Even the cats will love it. Dad

    Dine by Design - January 30, 2014 reply

    Haha I’m sure they will Dad. Love you.

  • Island Girl | Last Good Meal - March 16, 2015 reply

    […] Raw, Vegan Creamy Cashew Icing […]

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