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Vegan Cream Cheese Frosting

Vegan Cream Cheese Frosting Recipe


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
  • ¼½ tsp. of psyllium powder (ditch for Plantricious version)

Instructions

  1. 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.
  2. Next, blend all ingredients (except psyllium powder) into a smooth cream. You may use regular or immersion blender.
  3. 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

Keywords: vegan cream cheese

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