Natural Non Dairy Pink Frosting
Indulge in the delightful versatility of this **Natural Non-Dairy Pink Frosting**, a healthier, vegan-friendly alternative perfect for cakes, cupcakes, and cookies alike. Made with creamy soaked cashews, this frosting achieves its luxuriously smooth texture without any dairy, while maple syrup and vanilla extract deliver a subtle natural sweetness. The key to its stunning pink hue lies in a touch of beet juice—a clever and all-natural coloring agent that adds vibrancy without artificial dyes. This quick 15-minute recipe is not only simple to prepare but also rich in plant-based goodness, thanks to ingredients like almond milk and coconut oil. Ideal for health-conscious bakers or anyone seeking allergy-friendly frosting options, this recipe is a must-try for effortlessly elegant desserts.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 0.25 cup Unsweetened almond milk (or any non-dairy milk)
- 2 tablespoons Coconut oil (melted)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- 1 teaspoon Beet juice (for coloring)
- 0.125 teaspoon Salt
Instructions
1. Begin by soaking the raw cashews in hot water for 10 minutes to soften them. This step will ensure a smooth and creamy frosting.
2. Drain the soaked cashews and transfer them into a high-speed blender or food processor.
3. Add the almond milk, melted coconut oil, maple syrup, vanilla extract, lemon juice, and a pinch of salt to the blender.
4. Blend the mixture on high until it becomes completely smooth and creamy. Scrape down the sides of the blender as needed to ensure everything is evenly blended.
5. Once the frosting is smooth, add the beet juice gradually, starting with 1 teaspoon. Blend and adjust the color by adding more beet juice, a few drops at a time, until the desired shade of pink is achieved.
6. Taste the frosting, and adjust sweetness or acidity if desired by adding a bit more maple syrup or lemon juice.
7. Transfer the frosting into a bowl and refrigerate it for about 30 minutes to allow it to thicken slightly.
8. After chilling, use the frosting to decorate cakes, cupcakes, or cookies as desired. Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 34.3 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 154 mg | 12% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
