1large Lemon (juiced and zest)(2Tbsp Juice and entire lemon zest)
1/8cupBaked Japanese Sweet Potato
1TbspPlant-Based Milk, Unsweetened
1TbspCoconut Nectar(or Maple Syrup)
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.
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.
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.