Ingredients:
1 ½ cups raw cashews - soaked overnight, then drained (see notes)
¼ cup maple syrup / agave nectar
½ cup vegan plain milk
1 tsp vanilla extract
Method:
In a blender, combine the soaked and drained cashews, maple syrup, plant milk and vanilla extract. Blend on high for at least a minute taking a few breaks to scrape the walls as needed. The icing is ready when super smooth, shiny and without any pieces of cashews visible.
Use over loaves, cookies, cupcakes or use as a dip for fruits.
Notes:
The whole process of blending the cashews will make the glaze warmer and more pourable. I thinks it is perfect when you actually want to pour over baked goods. If you want a thicker frosting, then let it completely cool down first in the fridge. That way, it would be more spreadable like a thicker cream for cakes and cupcakes.
Store in the fridge in an air-tight container for up to 5-7 days.
Don't skip on soaking the cashews, it is essential to get a texture that's super smooth.
I expect the result to be better when using high-speed blender. If you don't have one, then be sure to properly soak your cashews an also, you might need to blend a little longer.
