Soy Free, Vegan Cream Cheese Icing
March 23, 2011 by
Leanne Vogel
September 1, 2014
Sweet, creamy, and has just the right amount of bitter cream cheese taste you know and love.
Eating Style:
Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian
Prep Time:
Serves:
12
Ingredients
Step 1- 3/4 cup raw cashews, soaked in water for 4-6 hours
- 1 tablespoon coconut oil
- 3 tablespoon non-dairy milk
- 2 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 1/4 cup coconut sugar, ground fine
- 1 teaspoon vanilla
- 2-4 tablespoon non-dairy milk
Instructions
- Line a 2 cup glass container with cheese cloth.
- Combine step 1 ingredients in a blender. Process until smooth.
- Pour the mixture into the container, cover and leave on the counter overnight.
- In the morning, stir in step 2 ingredients. Refrigerate until ready to use. Best served over top Zucchini Apple Breakfast Cake
- Will keep in the fridge for 2-3 days or can be frozen for up to 2 months.
Nutrition Information Per Serving
Calories:
76
Calories from Fat:
47.7
Total Fat:
5.3 g
Saturated Fat:
1.8 g
Sodium:
9 mg
Carbs:
6.9 g
Sugars:
4.5 g
Protein:
1.4 g
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
