Description
This vegan cream cheese frosting recipe is super quick and easy to make and it really tastes like the dairy cream cheese I remember from my childhood. You only need 4 ingredients + sweetener, 15 minutes of your time and a blender to whip up this lemony, smooth and creamy cashew cream cheese.
Ingredients
Scale
- 200g (7oz) of silken tofu or plain plant yogurt (see tips)
- 100g (3.5oz) of cashews, soak
- 2 tbsps. of lemon juice (about half a lemon)
- ⅛ tsp. vanilla
- 2 tbsps. birch xylitol (or date sugar for Plantricious version)
- A pinch of Himalayan salt
- ¼–½ tsp. of psyllium powder (ditch for Plantricious version)
Instructions
- Start with soaking the cashews for a few hours. If you’re in a hurry, pour boiling water over the cashews and let soak for 15 minutes. Then drain.
- Next, blend all ingredients (except psyllium powder) into a smooth cream. You may use regular or immersion blender.
- Finally, if your cream cheese needs thickening, add ¼-½ tsp. of psyllium powder. In case of any leftovers, store it in fridge in an airtight container.
Notes
One serving has 2.2 GL points.
Nutritional info with date sugar (⅛ of recipe): 97.9 kcal, 6.61g carbohydrates (230.4% of kcal), 6.15g fats (58.7% of kcal), 3.68g protein (15% of kcal), 0.7g fibre, and 8.38mg sodium.
Nutrition
- Serving Size: ⅛ of recipe
- Calories: 93.2 kcal
- Sodium: 8.38mg
- Fat: 6.1g
- Carbohydrates: 5.67g
- Fiber: 0.7g
- Protein: 3.6g
