White Vegan Frosting

A creamy vegan and gluten-free frosting! It’s made with cashews, coconut milk, and a natural sweetener. Add a little beet juice and you’ve got pink frosting for decorating! Use it to frost and decorate baked desserts. We used both white and pink frosting to decorate our vegan and gluten-free Valentine Cookies,

Ingredients

• 1 cup organic cashews, soaked for 2 hours, drained
• 1/2 cup Thai Kitchen Organic Coconut Milk or other brand, unsweetened
• 1 teaspoon Nutiva Organic Virgin Coconut Oil or other brand, melted
• 1/8th teaspoon Stevia Powder, or to taste
• 1 to 2 tablespoons beet juice* (optional)

Directions:

1. In a high powered blender, blend the cashews, coconut milk, coconut oil, and stevia on low speed then high, for 2 minutes or until creamy smooth. If the mixture isn’t blending well, use a tamper or stop to stir as needed.
2. Transfer to a glass jar or container and cover with a lit or plastic wrap. Refrigerate for 2 or more hours.
3. If desired, use half the white frosting to make pink frosting. Just gradually mix in 1 tablespoon of beet juice* or the amount needed for the desired color value. Be sure to maintain a fairly think consistency by not adding more than just what is needed.
4. Use a butter knife to spread the frosting on baked desserts, or place frosting in a squeeze bottle for ease in creating lines and dots when decorating. Stores refrigerated for up to 3 days.

Variations:

1. If desired, replace the stevia with 1 or 2 tablespoons of 100% pure organic maple syrup or Yacon Syrup. Know, however, that these liquid sweeteners may slightly change the frosting’s consistency and color.
2. For added flavor, add 1 teaspoon Simply Organic Pure Vanilla Extract or other brand. Adding vanilla extract may slightly alter the color of the frosting.

Yield:
Makes 1 cup

* Beet juice can be used as a natural red food coloring. To make beet juice, feed one or more beet wedges (approximately 1 x 2-inch size) through an Omega Low Speed Juicer or other juice extractor. Pour the juice through a fine mesh strainer and into a small jar or other container. Discard the pulp and use the juice to color foods. Other vegetables and fruits make different colors. Try pure carrot juice for orange food coloring, turmeric juice for yellow, parsley juice for green, and blueberry juice for purple. When one of these natural food colorings is mixed with white frosting it will produce a pale version of the color. Stores refrigerated in a airtight container for up to 3 days.