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Cashew Icingcahsew-icing


¾ cup Alison’s Pantry Natural Cashews  (soaked for 2-3 hours in filtered water with a pinch of sea salt)
2 tbsp coconut oil
3 tbsp of honey or maple syrup
1 tsp vanilla extract
1 tsp lemon juice
¼ tsp sea salt



Rinse the cashews well and add all ingredients to a high speed blender.
Process adding in 2-4 Tablespoons of water as required. The icing should be smooth and creamy!

Chill in the freezer for 1 hour to thicken – the longer in the freezer the thicker it will become.

Download the PDF version here