I haven’t had peanut butter, cashews, eggs, or coffee in about two months.
If you aren’t shocked, then you should know that those four things were main staples in my diet for a verrryyyy long time. I had at least one egg a day, usually more. Coffee was a part of my morning routine. Cashews transformed so many dishes I made here on the blog. And peanut butter? Well, I’m pretty sure if you cut me open, I would bleed peanut butter.
Except now if you cut me I would just bleed blood. Because that’s how it works. But please don’t cut me. Continue reading
I’m gonna get super trendy and Instagram-worthy with you today. And you know what? I’m ok with that because delicious food, no matter how trendy, is always ok in my book.
If you’ve never heard of sweet potato toast, you’re probably wondering what I’m talking about. Is it toast with sweet potato on it? A sweet potato shoved in a toaster? A new rapper that all the young whipper snappers are listening to? Continue reading
My 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.
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.
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 Frosting
- 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
- 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.
- 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.
- 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!
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!