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Cashew Buttercream Frosting
Prep Time
15 mins
Cook Time
2 hrs
Total Time
3 hrs

A delicious dairy-free version that can be used to frost and fill various cakes

Keyword: buttercream, dairy free, frosting, icing, sugar free, vegan
Servings: 1 cake + a bit extra
  • 2 cups raw cashew nuts soaked overnight or for a minimum of 6 hours to soften
  • 1 cup melted coconut oil
  • 1 cup full fat coconut milk I use the biona creamed coconut, make sure yours doesn't contain guar gum
  • 1/4 cup coconut nectar use additional stevia drops if you'd like it sweeter
  • 2 tbspns vanilla extract
  • 1/2 tsp pink salt
  • 6 tbspns lemon juice
  1. Drain the soaked cashews from their water and rinse well

  2. Add all ingredients to the bowl of a high powered blender (I used my Nutri Ninja food processor.) Blend until smooth.

  3. Scrape sides as needed to make sure everything is well incorporated. Taste test and adjust as needed: adding more coconut nectar/stevia for sweetness or more lemon juice for tang, or more vanilla for flavour

  4. Transfer the frosting to a large mixing bowl. Cover and place it in the freezer for 30 minutes. Remove and blend again until thick (about two minutes)

  5. Cover and place back in the freezer for 10 minutes and then whip again for 3 minutes, or until thick and fluffy. Repeat this step until the frosting is fluffy in texture (I did it a total of 3 times.)

  6. Once whipped, keep in the fridge. Allow it to soften at room temperature for 15 to 20 minutes before you decorate your cake

  7. Store the in an air tight container in the fridge for up to 7 days. Or up to 6 months in the freezer

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