This creamy maple-vanilla icing is free of dairy, gluten and refined sugars, tastes great on top of any treat, but also on its own by the spoonful! Cashews are high in iron and magnesium, while pure maple syrup adds the perfect natural sweetness. Vegan, Paleo-friendly and filled with raw nutrients, this icing takes the cake!
For an upgraded alternative to traditional cream cheese icing, try this icing instead next time on top carrot cake – here’s a Coconut Flour Carrot Muffin recipe to try. We love this icing on top of any muffins for that matter! Here’s our flourless Pumpkin Pie Muffin recipe to try as well.
Healthy Maple-Vanilla Icing
- 2c cashews, soaked in water for a minimum of 1-2 hours (overnight is ideal and would result in a creamier texture)
- 1/4 cup unsweetened almond (or other non-dairy) milk
- 1/4 cup pure maple syrup
- 2 tsps pure vanilla extract
Drain the cashews. Blend all of the ingredients until smooth and creamy. Leftovers can be refrigerated, in an airtight glass jar/container, for up to a week.