Sweet and creamy, with a lemony tang. It’s the perfect texture to pile on thickly, and it stays soft and spreadable even straight out of the fridge. Give it a go, you’ll be impressed! Made easily in the Thermomix and other brands of thermo cookers.
Want more thermo cooker vegan recipes? We’ve got the goods! Check out our two vegan ebooks, choc-full of delicious and nutritious recipes that don’t taste vegan! And in our signature style, everything’s fuss-free and doable.
Makes 1.5 cups
+ vegetarian
+ vegan
+ dairy free
+ gluten free
+ egg free
+ soy free
+ crap free
+ artificial ingredient free
Ingredients
200g cashews, soaked for minimum 6 hours in water and drained
Rind of 1 lemon
100g white sugar
140g coconut cream
40g coconut oil
2 tsp lemon juice
2 tsp vanilla extract
Method
- Place lemon rind and sugar into dry TC bowl. Mill for 30 seconds, speed 9. Scrape down sides using silicone spatula.
- Add coconut cream and coconut oil, heat for 4 minutes, 37C, speed 1.
- Add soaked and drained cashews, lemon juice and vanilla, blend for 1 minute, speed 8. Scrape down sides.
- Blend for further 30 seconds, speed 8. Refrigerate for minimum 40 minutes before using.
Your icing will stay soft and spreadable in the fridge for up to a week, so this is a great recipe to make in advance. Use to ice our Individual Carrot Cakes or our Easiest Lemon and Poppyseed Cake. Enjoy!
Want more delicious recipes made quick and easy in your Thermomix or thermo cooker? Check out my hardcover cookbooks…
