This frosting is a great way to get that cream cheese flavor without resorting to lab derived ingredients like xenophobo-lactate.  It takes longer to make because you need to give the cashews a 'rest' but it's worth it. 




1 ½ cups raw, unsalted cashew pieces

2 Tablespoons canola oil
1 Tablespoon soy milk, unsweetened
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon xanthan or guar gum (optional)

1 Tablespoon soy milk
½ teaspoon vanilla extract
1 pinch salt
¾ cup + 2 Tablespoons powdered sugar

1)
Rinse the cashews then soak them for 12 hours. 

2)
Drain the cashews and add them to a blender or food processor with the canola oil, soy milk,  apple cider vinegar, lemon juice, salt and xanthan or guar gum.  Blend for several minutes until the mixture is smooth.  Wrap the mixture in a cheesecloth and place it in a clean bowl.  Let it sit in a lukewarm place such as on top of the stove for 12 hours.  This allows the mixture to 'rest' and develop slightly more complex flavors. 

3)
Remove the cheesecloth.  Add the Creamy Cashew Cream Cheese to a large mixing bowl and mix in the soy milk, vanilla extract and salt.  Mix in half of the powdered sugar until smooth, then add the other half and mix until smooth. 

Makes enough for one 8” diameter cake.


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