Cashew Cream Frosting

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SourceKatherine Melton, Edgewood, New Mexico
Prep time
1 hour, 10 minutes
Cooking time
Total time
1 hour, 10 minutes


This is a delightful and decadent cashew cream frosting that is most delicious on warm muffins, cupcakes, and quick breads. The recipe calls for soy milk, so if you or your customer has a milk allergy, this recipe is a good option. Great for covering nut and vegetable-based cakes and a very healthy frosting option.


2 c
cashews (raw, unsalted)
dates (pitted)
1 1⁄2 c
soy milk
2 T
raw honey
1⁄2 t
1⁄4 t
raw salt


  1. Combine all ingredients in a large bowl, cover, and place in refrigerator for at least one (1) hour.
  2. It will be ready to blend when the cashews have plumped up and absorbed a good amount of the soy milk.
  3. Pour all ingredients into a blender and pulse until smooth and creamy, using a spatula to push down the sides as needed.
  4. Add more soy milk if needed to reach the correct "frosting" consistency.


Try on zucchini bread for a special treat! This is a frosting you can feel great about eating and sharing with friends and family!

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