Creamy Maple Cashew Icing

My Creamy Maple Cashew Icing is perfection on top of the Mini Pecan Pumpkin Spice Cupcakes. Well, any cupcakes for that matter. Silky and smooth, this icing will be hard not to eat right off the spoon. Made with only 5 ingredients, this is a great recipe to make ahead of time (to save time!) and a free of refined sugar! Keep in an airtight container for up to a week.

SERVING approximately 1 - 1/2 cups

PREP 18 mins / TOTAL TIME 18 minutes

Ingredients

~ 1 cup cashews, soaked

~ ¼ cup plant based mylk, warmed

~ ¼ cup + 3 Tbsp melted coconut oil

~ 1 Tbsp vanilla extract

~ 3 Tbsp maple syrup

~ Optional: ½ tsp Pumpkin Spice Mix

Steps 

1.Soak cashews in water for 2 hours (or overnight if you have time). You could also soak the cashews in freshly boiled water for 15 minutes and they will be ready for use.

2.Place the drained cashews along with the rest of the ingredients in a high-powered blender and blend on high for 2 minutes or until silky smooth.

3.Place icing in an air tight container and place in the refrigerator for 3-4 hours ideally. Remove and pipe icing on cupcakes right away!

Happy Eating Friends!

♡ Kell