This goes amazingly well on carrot cake in place of cream cheese icing – click here for a delicious carrot cake recipe.
Not that there’s anything wrong with cream cheese unless you have a dairy intolerance, in fact I love cream cheese or cottage cheese, especially mixed with protein powder, cocoa, stevia, peanut butter, fruit etc. to make a healthy cheesecake-like pudding. Divine!
(Sorry for digressing, I’m hungry – breakfast as soon as I’ve finished writing this)
But for an alternative or those with dairy allergies, this is really tasty, and the natural sweetness of cashews means that even if you choose honey instead of stevia, you won’t need much.
Remember that though nuts are extremely nutritious they’re still high calorie so this isn’t licence to eat the whole batch (or cake) in one go, but if you can get some valuable nutrients in your pudding, win win!
120g cashews, soaked for 4 hours in hot water then drained
Juice of 1 lemon
60g melted coconut oil
4 tsp. stevia or 2 tbsp. honey
Soak the cashew nuts in hot water for 4 hours, or overnight
Place the soaked cashews, lemon juice, coconut oil, and stevia or honey in a high speed blender and blend until smooth.
Pass the mixture through a sieve to remove any lumps (not essential – maybe you like texture?!).
Cover the bowl of icing with cling film and allow to cool in the fridge for an hour.
Whisk the cooled icing to fluff it up a bit, then spread on to your cake.