Strawberry Plant-Based Frosting | Healthy Dairy-Free Cashew Frosting
by Cathy ConnallyA naturally sweetened strawberry frosting made with cashews and fresh strawberries. Dairy-free, oil-free, and perfect for piping or spreading on cakes and cupcakes.
Strawberry Plant-Based Frosting | Healthy Dairy-Free Cashew Frosting
Rated 5 stars by 1 users
Category
Dessert
Servings
1 cup
Prep Time
1 hour
Calories
40
If you love frosting but want a healthier alternative, this is one to try. It is plant-based and features options that are firmer for piping and softer for spreading, depending on what you are going for.
Author:Flavours: Fresh strawberry in a lovely spreadable texture sweetened just enough to bring out the natural flavours.
Benefits: Plant based, low in cholesterol, oil free, sugar free and one-third the calories of traditional buttercream frosting.
Cathy Connally
Ingredients
- ¾ cup raw cashews, soaked and drained (note)
- ½ cup strawberries, hulled, sliced (fresh or thawed frozen)
- 2 tablespoons unsweetened plant-based milk
- 1-2 teaspoons pure monk fruit, to taste
- ¾ teaspoon agar powder
- 2 tablespoons water
Directions
In a small saucepan, whisk agar powder and water together. Bring to a gentle simmer over low medium heat. Cook 1–2 minutes until fully dissolved. Set aside.
Add the strawberries to another small saucepan and with medium heat, cook for 3-5 minutes, stirring occasionally. The strawberries will soften and you will know it is done when the mixture reduces by about a quarter. Remove from heat and let cool for 5 minutes.
Add the strawberry mixture, plant milk, monk fruit, and the agar mixture to a high-speed blender. Blend until completely smooth and creamy.
Transfer the mixture to a glass bowl with a lid and put the covered bowl in the refrigerator for at least 30 minutes until cooled. Check to see if the frosting has thickened as the agar will thicken as it cools.
Recipe Note
Note:
For a Firmer Frosting (better for piping)
Use only 1 tablespoon plant milk, Increase agar to 1 teaspoon.
For a Softer Frosting (for spreading)
Use 3 tablespoons plant milk, Keep agar at ¾ teaspoon.
Allergy Note: Substitute hemp hearts or sunflower seeds if there is a nut allergy.
Equipment: Two small saucepans, whisk, food processor, piping bags and piping tips (optional)
Nutrition
Calories 40, Fat 2.9 grams, Saturated Fat 0.5 grams, Cholesterol 0 milligrams, Sodium 5 milligrams, Carbs 2.7 grams, Fiber 0.5 grams, Sugar 0.8 grams, Protein 1.2 grams