Lemon Cashew Cream

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Lemon cashew cream can be a great substitute for an icing on cakes, cookies or cupcakes, or just to be eaten as a sweet treat on its own! There are a few simple ingredients, you just need to remember to set aside 4 hours prior to preparation to soak the cashew nuts that go into the blender. After that, it’s about 3 minutes of prep time only!

Let us begin!

You will need:

– 1 1/2 cups soaked cashews (this is for blending purposes and for health reasons. For more information on the benefits of soaking your nuts, see my blog post about it)

– 2 tbsp fresh lemon juice (the juice of about 1 large lemon)

– 1 tbsp coconut oil

– 1 tbsp honey

– 1 tsp freshly grated lemon zest (from the same lemon you will use the juice from)

After soaking for about 4 hours, drain the water from the cashews, then add all the ingredients to your high-powered blender

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Blend on high for a couple minutes, pushing down on the sides to make sure the mixture is fully blended. Your icing should be thick and creamy:

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Remember, if you want more of a lemony, tangy taste, add more lemon juice and zest! if you want less of a lemon taste, use only a 1/2 tsp of zest and try with a bit less lemon juice.

Enjoy!

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2 Comments Add yours

  1. This sounds great! I have to try it. Thank you for sharing.

    1. RAWmarkable Vegan Recipes says:

      No problem, glad you like it! I’m currently in the process of making blueberry and raspberry cream as well, so stay tuned! 🙂

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