Lemon Cashew Cream Icing
Creamy, sweet, and lemony icing! The perfect topping for any muffin cake or cookie!
Servings Prep Time
2/3cups 10minutes
Passive Time
30minutes
Servings Prep Time
2/3cups 10minutes
Passive Time
30minutes
Ingredients
  • 1/3cup Cashew, Raw
  • Water (for soaking cashews)
  • 1large Lemon (juiced and zest)(2Tbsp Juice and entire lemon zest)
  • 1/8cup Baked Japanese Sweet Potato
  • 1Tbsp Plant-Based Milk, Unsweetened
  • 1Tbsp Coconut Nectar(or Maple Syrup)
Instructions
  1. Place some water in a small saucepan. Bring water to a boil. Remove from heat. Immediately add cashews and soak for at least 30 minutes.
  2. Drain the water from the nuts. Allow the cashews to drain on a paper towel to remove excess water. Add the drained nuts to a blender.
  3. Add the lemon juice, zest, baked Japanese sweet potato, milk, and coconut nectar to blender. Blend until smooth and creamy. Refridgerate icing for 4 hours or overnight in a tightly sealed glass jar before using as icing. Icing will keep in fridge up to 1 week.
Recipy by Get2dRoot Health and Wellness