Sweet and creamy, with a lemony tang. This frosting is the perfect texture to pile on thickly, and it stays soft and spreadable even straight out of the fridge. Give it a go, you’ll be impressed! Made easily in the Thermomix and other brands of thermo cookers.
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This recipe makes 1.5 cups of icing and is:
+vegetarian
+vegan
+dairy free
+gluten free
+egg free
+soy free
+crap free
+artificial ingredient free
Servings: 1.5 cups
Equipment
- Thermomix
Ingredients
- 200 g cashews soaked for minimum 6 hours in water and drained
- 1 lemond rind
- 100 g white sugar or raw sugar, milled until fine
- 140 g coconut cream
- 40 g coconut oil
- 2 tsp lemon juice
- 2 tsp vanilla bean powder
Instructions
- 1. Place lemon rind and sugar into dry TC bowl. Mill for 30 seconds, speed 9. Scrape down sides.
- 2. Add coconut cream and coconut oil, heat for 4 minutes, 37C, speed 1.
- 3. Add soaked and drained cashews, lemon juice and vanilla, blend for 1 minute, speed 8. Scrape down sides.
- 4. Blend for further 30 seconds, speed 8. Refrigerate for minimum 40 minutes before using.
- 5. Your icing will stay soft and spreadable in the fridge for up to a week, so this is a great recipe to make in advance. Use to ice our Individual Carrot Cakes or our Easiest Lemon and Poppyseed Cake. Enjoy!
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About the Author: Ellen Babauskis
Ellen loves all creatures big and small, and lives a life focused on sustainability, our earth’s health and animal rights. She has a passion for Thermomix vegan cooking and, of course, vegan eating, with a focus on easy, fresh and wholesome, preferably gluten-free meals. Developing recipes that can be easily adapted to suit every occasion and every person’s tastes are her specialty. However she loves eating out just as much, exploring famous vegan restaurants as well as those hidden backstreet gems, as supporting small business is also a priority of hers.
