Cashew and Coconut 'Nuttercream' Recipe
Vegan and refined sugar free buttercream alternative
Equipment
- High powered blender
- Mixing bowl or container with lid (for the fridge)
- Pan to melt coconut oil
Ingredients
- 2 cups Cashews
- 1/2 Tin Coconut fat from the coconut milk (drain the water or save for use in coconut water ice lollies) Alternatively use 1/2 cup creamed coconut
- 2 tbsp Coconut oil gently melted
- 4 tbsp Rice malt syrup or Maple syrup
- 1 tsp Vanilla extract
- 1/2 Lemon juice
- Pinch Ground sea-salt I used extra fine Himalayan salt
Instructions
- Soak the cashews overnight in cold water or for 2-3 hours in hot water
- Drain off the water
- Add the remaining ingredients and blend
- Place in a container with a lid and leave in the fridge to set for at least 1 hour or until firm