Pumpkin Cashew Frosting
Pumpkin Cashew Frosting might be a good recipe to expand your frosting recipe box. This recipe makes 10 servings with 171 calories, 5g of protein, and 13g of fat each. For 86 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1180 people were glad they tried this recipe. If you have coconut oil, pumpkin pie spice, raw cashews, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 10 minutes. It is brought to you by Minimalist Baker. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 88%, this dish is amazing. If you like this recipe, you might also like recipes such as Pumpkin Chai Cupcakes with Cashew Chai Frosting (Gluten Free, Paleo + Dairy Free), Cashew Cookies With Brown Butter Frosting, and Raw Carrot Cake with Cashew Vanilla Frosting.
Servings: 10
Preparation duration: 10 minutes
Ingredients:
1 Tbsp melted coconut oil
2-3 Tbsp real maple syrup
1/2-1 cup non-dairy milk (I used almond)
1/2 tsp pumpkin pie spice
2 cups raw cashews, soaked in water for 3 hours
pinch sea salt
1/2 vanilla bean pod, scraped (or sub 1/2 tsp vanilla extract)
Equipment:
food processor
blender
Cooking instruction summary:
Drain your cashews and rinse them with cold water, then place them in a high powered blender or food processor.Add vanilla bean, pumpkin pie spice, salt, maple syrup and 1/2 cup of almond milk to start.Blend to puree, pouring in coconut oil while blending to help thicken.Continue blending until creamy, adding more almond milk as you go until you reach your desired consistency, remembering that it will thicken when chilled. Taste and adjust seasonings as needed, adding more pumpkin spice for more pumpkin flavor and more maple syrup to sweeten.Serve over quick breads, cakes, pastries and more. Leftovers will keep covered in the fridge for up to a few days.
Step by step:
1. Drain your cashews and rinse them with cold water, then place them in a high powered blender or food processor.
2. Add vanilla bean, pumpkin pie spice, salt, maple syrup and 1/2 cup of almond milk to start.Blend to puree, pouring in coconut oil while blending to help thicken.Continue blending until creamy, adding more almond milk as you go until you reach your desired consistency, remembering that it will thicken when chilled. Taste and adjust seasonings as needed, adding more pumpkin spice for more pumpkin flavor and more maple syrup to sweeten.
3. Serve over quick breads, cakes, pastries and more. Leftovers will keep covered in the fridge for up to a few days.
Nutrition Information:
covered percent of daily need
