Vanilla Cashew Frosting

Vanilla Cashew Frosting

  • Serves: 2 cups
  • Prep Time: 00:10
  • Cooking Time: 00:00
  • * Plus cashew soaking time & chilling time to set frosting.

My creamy Vanilla Cashew Frosting is paleo, dairy-free and plant-based. Soaked and blended cashews help make the lovely creamy base to this frosting. It's perfect to spread over a large cake and use as a creamy frosting on cupcakes or as a replacement for cream over your healthy desserts.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 1/2 cups raw cashews, soaked for 2 - 3 hours
  • 150g full fat coconut cream, solid part after chilling the can for several hours
  • 3 Tbsp maple syrup (100%)
  • 2 tsp vanilla extract (organic)
  • 1 1/2 Tbsp coconut flour
  • Pinch of fine sea salt


Drain the soaked cashews and rinse well, knocking off any excess water. Add to a high-speed blender.

Open the can of chilled coconut cream, scoop out and weigh the solid cream that you find on the top. Add it to the blender with the maple syrup, vanilla, coconut flour, and salt.

Blend on high until you reach a smooth and creamy consistency with no cashew bits present. Use a spatula to scrape down the sides of the blender jug and blend again for a further 10 - 12 seconds.

Transfer the frosting to a bowl and place it covered in the fridge to thicken (blending will have warmed the frosting). Chill for several hours or overnight before frosting your cakes.

Frost your cake or cupcakes and place them in the refrigerator until ready to serve. You can also freeze your frosted cupcakes (freeze separately first, then place in a container or snaplock bag once the frosting is set firm.

Note: This frosting can also be piped if made a little thicker. Increase the coconut flour to 2 tablespoons, and once thickened overnight, use a piping bag to decorate.


Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

coconut flour

Coconut flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is a low-carb flour that's an excellent source of dietary fibre and protein. It's a good grain-free and nut-free alternative but does require a larger amount of liquid than normal when used for baked goods. When replacing in a recipe that calls for wheat flour (or almond meal), use this guide; 1 cup of regular flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. It can be used in soups, gravies and stews as a thickener and adds a boost of nutrition. Coconut flour may promote stable blood sugar levels and a healthy heart. In addition, it may have antibacterial properties and aid digestion and weight loss. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes, I used Organic Coconut Flour from 'Let's Do Organic' and 'Red Tractor Foods' I like their finer texture.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.