Vegan Cream Cheese Frosting

Ingredients

• 1 1/2 cups Raw Cashews ((225g) soaked in hot water for 1 hour)
• 2 Tbsp Lemon Juice
• 1/2 cup Coconut Cream ((120ml) Canned, Full Fat, Unsweetened)
• 1 tsp Salt
• 1/4 tsp Distilled White Vinegar
• 8 ounces Homemade Vegan Cream Cheese ((226g))
• 1/4 cup Vegan Butter ((56g))
• 4 cups Powdered Sugar ((480g))
• 1/2 tsp Vanilla Extract

Instructions

1. 1

   To make your vegan cream cheese, soak the raw cashews in hot water for 1 hour. Add the cashews to a bowl, pour boiling water from the kettle over it, cover with a cloth and leave to soak for 1 hour.

2. 2

   Then drain the cashews and add to a blender jug with the lemon juice, coconut cream, salt and white vinegar. Blend. If you have a stick attachment for your blender then use this to push the mixture down onto the blades as you blend for easier blending. If you don't have this attachment, then just be patient, and stop regularly and scrape down the sides, give it a stir and carry on until you have a smooth texture.

3. 3

   Transfer the cream cheese from the blender to a storage container.

4. 4

   Now you're ready to make your cream cheese. Weigh out 8-ounces (226g) of the cream cheese and place it into the bowl of a stand mixer.

5. 5

   Then add the vegan butter, sift in the powdered sugar and add the vanilla extract.

6. 6

   Starting at slow speed gradually increase speed until the frosting is thick and smooth.

7. 7

   Place the bowl of frosting in the fridge to firm up before using, or use it right away and then place the cake into the fridge for the frosting to firm up on top of the cake. The frosting is a little on the soft/runny side when first made but firms up a lot in the fridge. You can also add more powdered sugar if you want to, but this will effect the flavor balance.