Soy Free, Vegan Cream Cheese Icing

March 23, 2011 by Leanne Vogel September 1, 2014

Sweet, creamy, and has just the right amount of bitter cream cheese taste you know and love.

Ingredients

Step 1

• 3/4 cup raw cashews, soaked in water for 4-6 hours
• 1 tablespoon coconut oil
• 3 tablespoon non-dairy milk
• 2 teaspoon apple cider vinegar
• 1 teaspoon lemon juice

Step 2

• 1/4 cup coconut sugar, ground fine
• 1 teaspoon vanilla
• 2-4 tablespoon non-dairy milk

Instructions

1. Line a 2 cup glass container with cheese cloth.
2. Combine step 1 ingredients in a blender. Process until smooth.
3. Pour the mixture into the container, cover and leave on the counter overnight.
4. In the morning, stir in step 2 ingredients. Refrigerate until ready to use. Best served over top Zucchini Apple Breakfast Cake
5. Will keep in the fridge for 2-3 days or can be frozen for up to 2 months.

Nutrition Information Per Serving