Rich, creamy dairy-free buttercream frosting made from cashews and naturally sweetened with maple syrup.
2 cups raw cashews
1/4 cup maple syrup
4 tablespoons almond milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
pinch of salt
Place the cashews in a bowl. Cover with boiling water and let sit for 10 minutes. Once soft, strain the cashews and discard the water. Place all ingredients in a high-speed blender and turn on high, using the temper to help the mixture blend smoothly.
This makes about 2 cups of cashew buttercream. I only used 1 cup to frost the cake but feel free to use it all. Extra cashew buttercream can be stored in an airtight container in the fridge for a week.