Pumpkin Snack Cake with Cashew Buttercream - Nourished By Nutrition Print

Cashew Buttercream

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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.