Yields: Enough to fully frost an 8” double layer cake
It is not easy to make a vegan frosting that really tastes like cream cheese but our Sol Cream Cheese Frosting is the best ever. It is creamy, tangy, and just plain delicious. When combined with the Sol Canyon’s amazing carrot cake it becomes an irresistible combo. This delicious frosting is hard not to just eat alone on the spoon but if you can by chance save some then it would be good topped on a cupcake, sweet bread such as zucchini, carrot, or banana bread, or even used as a topping or filling in your favorite cookies. It won’t disappoint you & this recipe will be one you keep coming back to, I promise. OMG deliciousness! Try it!
To the power blender or food processor, add the soaked cashews, vinegar, lemon juice, powdered sugar, vanilla & salt.
Blend until well combined then while the blender is running add the milk, & lastly slowly add the coconut oil to be sure it emulsifies.
Scrape down the sides if needed & continue blending until it is completely smooth.
Pour the frosting into a container with a lid & and refrigerate for 3 hours to thicken. You can even let it sit in the fridge overnight or overnight.
While waiting for frosting to cool make the SOL Canyon Kitchen World’s Best Carrot Cake.
Frost or top any delicious treat with this frosting & enjoy!