Cashew cream is one of the quiet workhorses of a plant-based kitchen. Blend up a handful of soaked cashews and you get something thick, smooth, and spoonable that stands in beautifully for cream cheese frosting, white sauces, and creamy dips. Cashews are endlessly adaptable: with the right add-ins they turn into faux cheesecakes, alfredo, salad dressings, and, our favorite, a soft honey-sweetened icing. The trick is the overnight soak, which softens the nuts so they blend into a luscious base. If you love the tang of cream cheese frosting but want a dairy-free, vegan-friendly option, this cashew cream icing is the recipe to bookmark.
What Is Cashew Icing?
Cashew icing is a vegan frosting made by blending soaked cashews with water and a few flavor builders until the mixture turns silky and smooth. It is naturally dairy-free, and the flavor is yours to shape: keep it sweet for cakes and cupcakes, brighten it with lemon, or take it savory for pasta and pizza. Whether you spread it on a sheet cake, pipe it onto cupcakes, or use it as a dip for sliced fruit, cashew cream icing delivers a soft, creamy finish every time. The soaked cashews do the heavy lifting, blending into a velvety base that works for just about any treat.
Why soak the cashews in filtered water in the refrigerator overnight? Soaking softens the nuts so they blend smooth instead of grainy, and it sets up the creamy texture this icing is known for. Rinse and drain them well after soaking, since the soak water turns bitter. If you want to read more about the topic, here is a good overview of soaking nuts and seeds.
This base is flexible. We use it as an icing across many of our baked goods because the recipe sweetens up perfectly for cakes and snack bars. Want a savory version for pasta? Skip the vanilla, cinnamon, and honey, and stir in black pepper and garlic instead. It is wonderful spooned over white pizza, too.
Wildflower Honey tastes delicious in this recipe, with its mild, buttery sweetness.
Ingredients and Substitutions
The base for cashew icing is simple: soaked cashews, water, and a sweetener. We reach for honey, but maple syrup works if you prefer to skip honey. To round out the flavor and texture, add lemon juice, vanilla extract, and a little coconut oil. That splash of lemon juice (or a touch of apple cider vinegar) brings the tangy, cream-cheese-like note that makes this icing so convincing. Out of cashews? Almonds or hazelnuts can fill in, though the flavor will shift slightly. For an even creamier, tangier result, blend in a spoonful of coconut yogurt. The point is to make it yours.
How to Make Cashew Cream Icing with Honey
Step 1: Gather Ingredients and Prep the Cashews
Start by pulling everything together. Here is your list:
- Raw cashews
- Coconut oil
- Vanilla extract
- Bee Inspired honey
- Cinnamon
- Lemon juice
- Sea salt
- Water
Soak the cashews overnight so they soften and blend smoothly. Put the raw cashews in a bowl, cover with water, then cover the bowl and refrigerate overnight.
Step 2: Drain and Blend the Cashews
Drain the soaked cashews and add them to a food processor with the vanilla extract. Blend until smooth, scraping down the sides now and then.
Step 3: Mix in the Remaining Ingredients
Once the mixture is smooth and creamy, fold in the rest of the ingredients and stir until you reach a thick, frosting-like texture. If it feels too thick, add a tablespoon of water at a time until the consistency is right.
Step 4: Enjoy
Spread it over baked goods like cinnamon rolls, or serve it as a sweet dip for fresh fruit. Enjoy.
Achieving the Perfect Consistency
Getting the texture right comes down to blending until everything is smooth and creamy. Use a high-speed blender or food processor, start with a small amount of liquid, and add more only as needed. If the icing is too thick, a splash of water or non-dairy milk such as almond milk loosens it. Too thin? Blend in a little more cashew cream to thicken it back up. You are aiming for a frosting-like texture that spreads or pipes easily onto whatever you are decorating.
How to Store Cashew Cream Icing
This icing is preservative-free, so it does not keep for long. For the best texture, use it right away, or freeze it in an ice cube tray for later. Once the cubes are solid, pop them into a freezer bag. If you want to make a dip or sauce a few days ahead, thaw the cubes and store the icing in a sealed container in the refrigerator for up to a week.
Spoon cashew cream icing over our lavender honey lemon cake.
Make This Cashew Cream Icing Your Own
This recipe is a starting point, not a finish line. Play with it and let us know how it turns out. A few ideas to get you going:
- Double the filtered water to make cashew milk.
- For savory dishes, leave out the vanilla, cinnamon, and honey.
- Stir in nutritional yeast for a cheesy flavor.
- Blend in a tablespoon of cocoa powder for chocolate frosting.
- Fold in a few tablespoons of crushed pecans or shredded coconut.
- Use it to frost cupcakes, or spread it on our honey carrot cake bars.
- Add a spoonful of coconut cream for extra richness.
If you whip up a batch of our cashew cream icing, share a photo with the hashtag #beeinspired on Instagram. We love seeing what you make.
FAQs About Cashew Cream Icing
Do I have to soak the cashews first?
Yes. Soaking the cashews overnight in the refrigerator softens them so they blend into a smooth, creamy icing rather than a grainy one. Rinse and drain them well before blending, since the soak water turns bitter.
Can I make cashew cream icing without honey?
You can. Swap the honey for maple syrup if you would rather skip honey, and the icing stays fully plant-based. The texture stays the same; the flavor shifts slightly toward maple.
How do I fix cashew icing that is too thick or too thin?
If it is too thick, add water or a non-dairy milk like almond milk one tablespoon at a time. If it is too thin, blend in a little more cashew cream until it reaches a spreadable, frosting-like texture.
How long does cashew cream icing last?
Because it is preservative-free, use it right away for the best texture, or refrigerate it in a sealed container for up to a week. You can also freeze it in an ice cube tray and thaw cubes as needed.
Can I use this recipe as a savory sauce?
Yes. Leave out the vanilla, cinnamon, and honey, then stir in black pepper and garlic for a savory cashew cream that works as a pasta sauce or a topping for white pizza.
