Maple Cashew Icing
Servings: 1
Ingredients
- 1 1/2 cups raw cashews soaked for 1 hour in boiling water drained and rinsed
- 1/4 cup pure maple syrup
- 3 tablespoons almond milk
- 1 tablespoon coconut palm sugar optional
- 1 teaspoon Madagascar vanilla
- 1/4 teaspoon pure maple extract
- Maple flakes for garnish optional-I ordered mine here
- Tip: If using to frost cupcakes store the cashew icing in the fridge first to firm up some and then use a piping tip and bag for an easy application.
Instructions
- Place the cashews in a strainer and rinse well. Add them to a small bowl covered with boiling water and soak for one hour. Drain and rinse well. Add them to a food processor and pulse until they are in small pieces. Scrape the sides, add the rest of the ingredients and pulse until smooth and creamy with no more bits of cashews. It may take a minute or so. Scrape the bowl as necessary. That's it! Spread over pancakes, cupcakes or oatmeal. Store any extra in the fridge. It will firm up in the fridge some. It's good for a few days.