![]() OR in other countries, it’s just extremely expensive. The problem is that not everyone has access to vegan cream cheese, in some countries it doesn’t even exist. It’s definitely a staple ingredient in my household. Honestly, Vegan Cream Cheese is such a versatile spread to have in the fridge. Or just a fresh, toasted bagel with a thick lather of chive cream cheese. Or how about a Carrot Cake with a cream cheese frosting!? To be quite honest, cheesecake is definitely an acceptable dessert all year round, however, nothing quite beats a cool and fresh berry cheesecake on a hot Summer’s day. My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out.Summer is just around the corner in the Northern Hemisphere – to me this means CHEESECAKE. It goes great on my Morning Glory Quick Bread. Use this Vegan Cream Cheese Frosting on my Paleo Carrot Cake! Or use it to frost any of my muffin or bread recipes. You can use any natural liquid sweetener you’d like here. In addition, because I’m not vegan, I’ve made this recipe more often than not using raw honey…I think the flavor turns out closer to actual cream cheese frosting when you use honey, because it adds to the tang factor. Recipe Notes:Ĭouple note about tang: I like my cream cheese frosting with a little extra pizzaz, so I typically use 3 tablespoons of lemon juice rather than the 2 I put in the recipe.ĭepending on your tang preference, you can start small with the lemon juice then go bigger from there. Looking for a low-carb version of this frosting? Replace the pure maple syrup with sugar-free confectioners sweetener and adding another 1/3 cup of full-fat coconut milk (to offset the loss of liquid). Taste the frosting for flavor and add more pure maple syrup and/or lemon juice to taste. If your blender is having trouble blending, add more almond milk (or coconut milk). Add them to a high-powered blender with the rest of the ingredients and blend until a completely smooth frosting forms. You can get away with soaking them for a few hours if you use boiling hot water, but the frosting will turn out creamier if you can soak them overnight (up to 12 hours).Īfter soaking the cashews, drain them and give them a quick rinse. The only thing about this recipe that requires a little forethought is soaking the cashews. Probably because it feels fresher and more controlled. While this will yield a cream cheese frosting that’s closer in consistency to the real deal, for whatever reason, the idea behind using raw cashews is more appealing to me. This recipe requires only a few basic ingredients – all of which you may already have in your pantry! Raw cashews, pure maple syrup (or liquid natural sweetener of choice), lemon juice, almond milk, and pure vanilla extract.Īs a side note, if you don’t mind working with store-bought vegan cream cheese, there are definitely recipes for vegan cream cheese frosting out there that use this product, along with powdered sugar. Ingredients for Vegan Cream Cheese Frosting: It deserves its own recipe, so I’m calling it out… spreading it around, hoping it goes viral, but in the very least if you’re a sweet-toothed cautious eater like me, perhaps it will make its way into your own heart and home slash birthday cake. BUT, over the last few years, I’ve been making my own healthified version of cream cheese frosting – the likes of which you’ve already seen on this blog.īut, you guys, this shit is special. ![]() It just doesn’t do a body good, as much as I want it to. Given the fact that I’m not so into processed foods, you can probably guess I don’t typically eat traditional cream cheese frosting, even if its homemade with fancy organic cream cheese, unicorn sighs, and puppy dog stretches. ![]() The not-as-sweet-as-regular-frosting-ness. ![]() There is one, count em, ONE type of frosting I’ve always strongly embraced, and that is – you guessed it – cream cheese frosting. So you can probably surmise that the ENTIRE cupcake craze ? Totally lost on me. If you’re a frosting lover, you may find this type of behavior to be absolutely uncalled for, but if you’re like me, and you’ve never really enjoyed sweet sweets, you can appreciate my habitual cake-in-the-buff tendencies. Creamy vegan cream cheese frosting made with only a few basic whole food ingredients.įrosting lovers, you may want to throw on your eye-muffs, because this one’s gonna be a doozy…Growing up, I was one of those kids who scraped the frosting off of my friends birthday cakes and straight up discarded it. ![]()
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