Cashew Cream Icing


Icing is what makes a cake a cake, the finishing touch. It immediately gives it a ‘cake’ look, instead of just a loaf. Not necessarily the healthiest part though, and if you’re looking to cut down on sugar, or don’t tolerate dairy, this Cashew icing makes a very tasty and creamy alternative.

This is especially true for cupcakes, as what makes the cupcake? Right, icing it is. This recipe works best in the 2ltr jug, which is narrower at the bottom than the 1.5ltr jug, and better suited for pastes and spreads.



  • 2C Cashews (soaked overnight)
  • 1/2C Coconut Cream
  • 1 tsp Vanilla

  • Directions:

    Soak the cashew nuts overnight, or for at least 6 hours. Drain, and add to the OmniBlend 2ltr jug. Add Coconut Cream and Vanilla. Blend on low increasing to high, using the tamper (through the lid!) to press into the corners, and push the mixture into the blades. Stop blending and scrape the mixture down from the sides with a silicon spatula from time to time if needed. Blend until smooth, 45 to 60 seconds.

    This Cashew Cream Icing can be used on any kind of cake or cupcake to replace the traditional cream cheese or butter icing. We also used it on the Breakfast Beetroot, Pecan & Date cake and it’s delicate flavour and creamy texture complemented the cake beautifully!

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