This is a goodie! Sweet and creamy, just like a good frosting should be. 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 raw cashew nuts, soaked for a minimum 6 hours in water, drained
100g white sugar
140g coconut cream
40g coconut oil
3 tsp vanilla extract
Method
- Place sugar into dry TC bowl, mill for 30 seconds, speed 9. Scrape down sides.
- Add coconut cream and coconut oil, heat for 4 minutes, 37⁰C, speed 1.
- Add soaked and drained cashews and vanilla, blend for 1 minute, speed 8. Scrape down sides.
- Blend for a further 30 seconds, speed 8.
Refrigerate for a minimum 40 minutes before using… but will happily keep in the fridge for up to 5 days. We used it to ice our Thermomix Lemon and Poppy Seed Cake (pictured), and it was delicious!
