Easy Cashew Frosting

This frosting is a game changer; I'm a huge fan of cashews in plant-based recipes, but this combination of flavors takes the cake. Spread it on donuts (like I did), cakes, breads, or just it by the spoonful (been there, done that, so good). 

Here's what you'll need: 

• 1/3 cup raw cashews, soaked for 4-6 hours and rinsed 

• 1/4 cup coconut milk, unsweetened 

• 1/4 cup honey 

• 1 Tbsp coconut butter, melted 

• 1 tsp vanilla extract 

• Splash of apple cider vinegar (omit if do not want tangy) 

 Here's how to make it: 

     In a food processor, pulse cashews and milk together until well-combined and there are no chunks of cashews. Add in honey, coconut butter, vanilla, and AVC and pulse again until fully mixed. Taste test to make sure frosting is to desired sweetness (add honey if needed!) Leftover frosting will keep for a few days in the fridge, but you may have to let it sit out for a few minutes as the fats (read: coconut butter) may harden. Enjoy!