It’s so hard to find a dairy-free icing recipe that doesn’t include coconut flour, oil, or some form of coconut. For this, I wanted to make it 100% coconut free for those days (albiet it doesn’t happen much around here) where you just don’t want coconut.
Ingredients
Stage 1
½ cup raw cashews, soaked overnight or for at least 4 hours
Place all stage 1 ingredients in the bowl of your processor, or blender and blend on high for 5 minutes, or until really smooth.
Transfer to a small sauce pan and bring to a low heat, stirring constantly. Once it turns into a sticky blob mess (it should start to clump together and you’ll get concerned, don’t worry it wont look like icing now, but it will)
Transfer back to the same food processor and add stage 2 ingredients: lemon juice, apple cider vinegar, and 2 tablespoons of milk. Add additional milk if necessary. The consistency was perfect for me at 3 tablespoons.
Blend until smooth and allow to cool for 30 minutes or so before frosting the cupcakes.
Notes
If you want to make this in advance it freezes really well. Remove from the freezer 6 hours or so beforehand to allow to defrost on the counter. You may need to add a touch of non-dairy milk to thin out slightly, but the flavor is just as fantastic!
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/11/grain-free-carrot-cupcakes-with-dairy-free-cream-cheese-buttercream/