Cashew Icing
Ingredients
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
Method
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.