Vanilla Maple Cashew Creme Frosting
Yield 2 cups
- 2 cups Cashews (soaked overnight 6+ hours)
- 1/4 cup Almond Milk
- 1/2 cup Maple Syrup
- 1/2 tsp Vanilla Bean Powder (or extract)
- Combine all ingredients and blend till smooth in a high-speed blender or food processor for about 2-3 minutes total.
- Dollop and spread onto each cupcake, then finish off with fresh orange zest and peel for added flavor and decoration, enjoy!
Refrigerate or freeze leftovers in an airtight container to ensure freshness.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/lets-eat-orange-carrot-cupcakes-w-vanilla-maple-cashew-creme/