DIY Wednesday: Cream Cheese Frosting

MyDIY Wednesday: Cream Cheese Frosting | Life Healthfully Lived birthday is on Halloween.  I think because I was born right in the middle of fall, the love of all things fall is sort of woven into my genes.  Usually for my birthday, my mom would make spice cake or carrot cake and one year I think she made a hummingbird cake…. but I could be wrong about that one.  Anyway, the cakes that she made would beg for cream cheese frosting and that was just fine with me.

I love cream cheese frosting.  Most other frostings are WAY too sweet and I can only take a few bites before I start to get nauseated.  But cream cheese frosting? Skip the cake and get me a spoon.  It’s a little sweet, a little tangy, and all delicious. DIY Wednesday: Cream Cheese Frosting | Life Healthfully Lived

I haven’t had cream cheese frosting in years because it’s basically cream cheese, butter, and sugar.  Since I don’t do dairy or refined sugar anymore, cream cheese frosting isn’t really at the top of my list of things to eat.  With fall baking underway, I thought it would be a good time to try recreating this frosting without any dairy or refined sugar.  Lucky for me, it wasn’t that hard to do!  Just a few ingredients, a little planning ahead, and you have a delicious cream cheese frosting that is ready to top carrot cake or any other fall favorite.DIY Wednesday: Cream Cheese Frosting | Life Healthfully Lived

Oh, and if you think it’s easier to just grab a tub of cream cheese frosting at the store?  Think again.  Not only is it full of chemicals, sugar, and preservatives, but it doesn’t actually contain any cream cheese…. Explain that one to me!  Do yourself a favor and make this simple, dairy-free frosting without the high price and chemicals.

Cream Cheese FrostingDIY Wednesday: Cream Cheese Frosting | Life Healthfully Lived

  • 1 cup raw cashews, soaked overnight
  • 2 tbsp lemon juice, 1 more if you like a tangier frosting
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup water
  • 3 tbsp coconut butter NOT coconut oil
  1. Drain and rinse the soaked cashews and place in a blender or food processor.  Add the lemon juice, maple syrup, and vanilla extract.  Pulse a few times until the cashews are broken up into little pieces.
  2. Add the water and blend the cashews until you have a smooth cream.  Add the coconut butter and blend to combine everything.  Taste and see if you need to add more sweet or more tang.
  3. You can use the frosting right away or store in an airtight container in the fridge for up to a week.  If you do store it in the fridge, take it out 20 minutes before you want to use it to let it warm up a bit.

To test out the frosting, I made some carrot cake cookies.  Because if you have frosting you have to have cookies right?  I just threw some things together and the cookies actually turned out pretty good.  I’m going to tweak them a bit and then put them on the blog so you can enjoy your homemade frosting! DIY Wednesday: Cream Cheese Frosting | Life Healthfully Lived

I’ll have a new recipe for you on Friday and then Monday I hope to do a recap of the awesome wedding weekend!  It was a great time and I am so happy for the new Mr. and Mrs. Meyers!

Coconut Cashew Sauce

I really love sauces.  They can take any meal from ho-hum to totally yum.  They are also a simple way to add healthy flavor to your dishes.  As much as I love sauce, my husband loves noodles.  Any dish that has some type of noodle or pasta is a winner with him.  So when I made this sauce and decided to use it in a stir fry AND add noodles, he was in heaven.  I’m pretty sure his exact words were, “The rest of this is just for me, right?”  While he was kind enough to share the rest of the food with me, I don’t know if he’ll let me have any more when I make it again!

 

Coconut Cashew Sauce

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  • 1/3 cup cashew butter
  • 1/4 cup liquid aminos (soy sauce or coconut aminos would work also)
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • about 1 to 2 tsp fresh ginger, minced
  • 1/2 tsp chinese five spice (can be found in most grocery stores in the ethnic food aisle)
  • 1/4 cup full fat canned coconut milk
  • chopped cashews, optional for garnish/texture

 

1.  In a small bowl, whisk together all ingredients except coconut milk and chopped cashews.  Once everything is well combined add in coconut milk and stir together.

2.  Let sauce sit in the fridge for at least 30 minutes to let the flavors come together.  Remove from fridge and let it come to room temperature before you use.  If using, stir in the chopped cashews right before using the sauce.

 

Now, you don’t HAVE to let the sauce sit, but it really does help the flavor to develop.  I love the creaminess that both the cashew butter and the coconut milk add, plus I love how easy it is to make!  My husband will tell you this is amazing with noodles, but it would also work well on top of grilled chicken or pork and it tastes really good over vegetable stir fry.  So go get saucy and try this yummy coconut cashew sauce!