I have been craving carrot cake and nothing goes better with carrot cake than cream cheese, well in my opinion anyway. I wanted to make a dairy free version of cream cheese type topping. I like how cashews can become creamy so they became the base. I am very pleased with this recipe, it is very tasty and can be used on many cakes etc. The girls keep asking me now if they can have "frosting" on all of their muffins etc.
Ingredients (makes approximately 1.5 cups)
- 1 cup raw cashews, soaked in the non dairy milk or water for at least 2 hours
- 3/4 cup water or milk (or more if too thick)
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 3-5 drops liquid stevia (or more to taste)
Directions
- Soak the cashews in the milk or water for at least 2 hours.
- Using a blender combine all ingredients and purée until smooth.
- Keep cover in the fridge.
