There is a story behind this frosting. I had made this version of the Chocolate Cashew Frosting some time ago. It is actually the first one I made, but I lost my recipe. I loved it. I made some tweaks to it. I wrote done the changes I wanted to make and them I lost the recipe. It has been months since that time. I even made another version, but to be honest this is even better.
I experimented with using dates, xylitol and other things. It came down to using confectioners sugar. I really do not like to use it very often, but since it was my birthday I would go onto the decadent side. This is one of my favorite frostings. I am so glad I found my recipe, and just in time.
- 1 c cashews, raw
- 1 c hot water
- 1 tbsp + 1 tsp pure vanilla extract
- pinch of salt
- 1 1/2 c vegan chocolate chips, melted
- 2 1/2 c confectioners sugar, plus more if needed to thicken frosting
- almond milk, if needed to thin
In a high-speed blender combine cashews, water, vanilla extract and salt. Let set for about 45 minutes, until the cashews have softened. Blend until cashews resembled milk.
Transfer cashew milk to a stand mixer with the whisk attachment. Add chocolate chips and confectioners sugar. Mix until well combined. Remove mixing bowl from stand and chill in the refrigerator. Chill until mixture has thickened and cooled completely.
Return mixing bowl to stand mixer and begin to whisk chocolate mixture. This incorporate air and make the frosting light and fluffy. Add almond milk 1 tablespoon at a time (if needed) until you reach your desired consistency.