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Friday, June 14, 2024

Vegan Cashew Buttercream Frosting – Okonomi Kitchen


cashew buttercream in a white bowl on top of a beige tilecashew buttercream in a white bowl on top of a beige tile

This Vegan Cashew Buttercream is wealthy, creamy and really easy to make! Excellent for desserts, cupcakes, cookies and extra.

vegan strawberry buttercream in a white bowl with swirls on top of a beige tilevegan strawberry buttercream in a white bowl with swirls on top of a beige tile

So far as desserts go, I’ve all the time been a cookie particular person however lately I’ve been loving experimenting with desserts and cupcakes. I’ve been engaged on two vegan vanilla cupcake recipes for the previous month now (coming quickly!), so after all I wanted some frosting for them.

Initially, I needed to go the standard route and use vegan butter however right here in Canada, we don’t have unsalted butter (but) so I resorted to my go-to ingredient that appears to make every little thing buttery, creamy and scrumptious: cashews.

Cashew frosting isn’t a brand new factor, I’ve seen many recipe builders use some model of it, particularly for carrot cake. This recipe is one I got here up with after a lotttt of trial and error. What I like about this model is that it holds up effectively for cupcakes and it doesn’t style overly cashew-y or coconut-y.

ingredients for cashew buttercream in bowls on a beige back dropingredients for cashew buttercream in bowls on a beige back drop

Substances for Cashew Buttercream

I needed to make use of components I already had in my kitchen and these 6 components made the ultimate reduce:

  • Cashews: the bottom and what makes this buttercream so wealthy
  • Coconut Cream: makes it creamier and fluffier
  • Coconut Butter: helps agency up in order that it’ll maintain when frosting desserts
  • Powdered Sugar: for sweetness– you may additionally use maple syrup however be aware that the frosting does get barely softer
  • Lemon Juice
  • Vanilla
  • Miso Paste: that is elective nevertheless it does brings again a little bit of saltiness and flavour that you’d usually get from butter



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