This Cashew Date Frosting is simple to make, sweetened only with dates and requires 4 ingredients to make! A decadent and thick frosting that is perfect to frost your favorite cakes, cupcakes or cinnamon rolls!
I'm so in love with this frosting I just can't. It's a twist on a basic frosting, but homemade and refined sugar free. It's thick, creamy, just sweet enough with a touch of salt. The blend of cashews and dates gives this frosting a sweet, rich vanilla caramel flavor that is amazing on top of these Vanilla Oat Cupcakes.
There's a time and a place for good old traditional frosting. But this is not for those times.
Why you'll love Cashew Date Frosting
I'm so happy to live in a world where this frosting exists.
I can't count the number of times I've made a more traditional frosting and ended up licking so many bowls, spoons, spatulas.... to the point of unintentional and regretful sickness. 🤣
You can't tell me that hasn't happened to you. I feel like if you've iced a cake or make frosting for any reason, you've definitely licked your fair share of spoons.
So ANYWAY, this Cashew Date Frosting is the absolutely perfect substitute, when you want sweet treat but don't want to eat a pound of powdered sugar and butter. It's so rich, thick and creamy. Just enough sweetness and holds up to piping!
I'm serious. Don't scan by this recipe 'cause you think it's not the "real thing" or just a "healthier" version and won't be as good. IT'S GOOD. It holds up for basic decorating, it's got a sweet caramel-y flavor with just a touch of salt, you're head will be reeling.
How can I use this Frosting?
Use it however your little heart desires.
Cupcakes. Cake. Cinnamon Rolls. Muffins? Pancakes?!? Um, sign me up for that one PLEASE.
Can I Pipe it?
YUP! It will thicken a bit more in the fridge as it chills. Just give it a quick mix and add to your piping bag and pipe away!
You could also use a knife or spatula to frost, however you prefer of course!
Do I need a high power blender?
For the best results I would recommend it. If you do not have one, but would still like to give this a go. I would recommend soaking your cashews in water overnight and adding the dates in to soak about an hour before you are planning on making the frosting.
How long does Cashew Date Frosting last?
Probably not long if you live in my house. 😂
It will stay fresh in your fridge, in a sealed container for about 5 days. For the best thickness and texture, I do not recommend storing on at room temperature.
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Recipe
Easy Cashew Frosting
Ingredients
- 1¼ cup raw cashews
- 6 fresh medjool dates pitted (about 100g)
- ¼ cup vanilla soy milk
- ⅛ teaspoon salt
Instructions
- Prepare cashews & dates - In a bowl add cashews and pitted dates. Cover with hot water and let sit for at least 30 minutes and up to 2 hours. Drain well.
- Blend - Add soaked cashews and dates to a high power blender with milk and salt and blend until smooth and creamy. This may require some patience based on the blender you are using. Press down the sides as needed and continue till you have a thick and smooth frosting. Resist adding more milk if possible, as this will thin your frosting.
- Store - Keep your frosting in a sealed container in the fridge until ready to use. Will keep fresh in the fridge for 5-7 days.
Notes
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Jme says
This recipe is so delicious and easy to make.
Sam says
Thank you so much for the review!! I'm SO happy that you enjoyed the recipe!
Ria says
So I tried this one today and I liked it a lot. I had to put 2 - 3 TB more of the milk in there, which was fine.
Thanks for the recipe 🙂
Sam says
Thanks for the feedback Ria! I'm glad you enjoyed it!
nina says
this turned out really well and i’m usually skeptical about vegan frosting recipes. I used plain soy milk and a teaspoon vanilla extract. I also added a couple extra splashes of soy milk and maple syrup to bring it together.
Trish Aquino says
I have made this frosting three times now and it is delicious! It is super easy to make, is sooo creamy and is even nutrient dense! It doesn't get any better than that! I've been experimenting and I added 1/2-1 tsp of ground vanilla bean powder (Wilderness Poets) because we really love vanilla here. I've noticed that it tastes better the next day once the flavors have had time to meld and the vanilla bean really comes out. I just finished another batch and this time I also added 2 Tbl of cacao powder. It tastes reeaally good and I am confident it will be even yummier tomorrow!
Sam says
Oh my goodness, the vanilla bean and cacao additions sound SO GOOD! Thank you for the review! I'm definitely going to experiment with some of your additions!
Lucy says
Hey! Has anyone tried with an alternative mylk like almond or oat? Seeking soy-free recipe advice
Sam says
I have not, but I have no doubt that either would work! 🙂
Dawn says
I used almond milk and it turned out great. Since my almond milk was plain, I added vanilla extract to it and then topped it with cinnamon
Dawn says
I made this with the vanilla oat cupcakes and it was excellent. I used almond milk because that’s what I had on hand and since it was plain, I added vanilla extract. I also used Bob’s red milk gluten-free one to one flour for the muffins. They were a perfect combination and even my husband loved them. The frosting definitely took some time and I started to get a little frustrated that it wouldn’t come together, but it eventually did. I did have to add a little additional almond milk to it though.
Kayla says
Can I use date syrup instead? If so, still 100g?
Sam says
I haven't tested this so I can't say for sure. However, I would suggest starting with 3-4 tablespoons and then adding in more if needed afterwards. 🙂 Let us know if you try it!
Leah says
I would like top make chocolate frosting. Any suggestions? melted chocolate or cocoa powder?
Thanks
Sam says
Hmmmm. I think if you're using this as a base, it should be sweet enough to add in cocoa powder (I'd do 1tbsp at a time until it's chocolatey enough.) You may need to add in a little additional plant milk to help get the right consistency. I haven't tried to make this chocolate, but now I want to! Let me know if you try it!
Leah says
Hi,
I made this this morning. Before I added anything I had to add about 2/3 cup of milk as it would not blend at all with 1/4 cup. Not sure why as I have a high powered vitamix. I Added 1 cup of melted chocolate chips, 1 TBSP of cocoa, a bit of vanilla (I did not have vanilla milk) and some liquid stevia. It tastes quite good. A little sweeter than I would prefer but I am using it for brownies that I am giving grandkids so I wanted it to taste similar to regular icing so they would like it, lol.
Terri Fish says
Is there any chance this can work with roasted cashews? I haven’t been able to find raw ones near me.
Sam says
Hi! I have not tried it, however I think it would work. Just make sure they aren't salted. 🙂