Description
This vegan plant-based cream cheese protein frosting is a deliciously healthy alternative to traditional icing!
Ingredients
- 1-½ cup Raw Cashews Soaked In Hot Water For An Hour
- 2 Tablespoons Lemon Juice
- ½ cups Coconut Cream
- 1 teaspoon White Vinegar
- 1 teaspoon Salt
- ½ teaspoons Protein Powder Unflavored Or Vanilla
- 1-½ cup Confectioners Sugar
- ½ teaspoons Vanilla Extract Skip This If Using Vanilla Flavored Protein
- ½ cups Soy Milk Have More On Hand If Icing Is Too Thick
Preparation
Add soaked cashews (drained) to the blender jug along with the lemon juice, coconut cream, white vinegar, and salt and blend. If needed, stop and regularly scrape down the sides. Process until very smooth.
Add remaining ingredients: protein powder, confectioner’s sugar, vanilla extract, and soy milk. Process until smooth. Add more soy milk if the frosting is too thick or you would like a thinner consistency.
Nutrition: Calories: 132kcal, Carbohydrates: 15g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 152mg, Potassium: 10mg, Sugar: 12g
