This quick and creamy vegan frosting is sublime as a dip for cookies or dolloped on a scone or piece of pie
Makes 1 cup
- 1 cup sprouted cashews
- 2 medjool dates, pitted and soaked 2-3 hours
- Juice and rind from 1 lemon
- 1/2 tsp true cinnamon
- 1/4 tsp vanilla powder
- 1/4 tsp ginger powder
- Pinch of cardamon
- Blend all ingredients in your Vitamix blender to a creamy consistency. Add a small amount of water if necessary to emulsify.
This dip will keep well in your fridge for 3-4 days ~ if it lasts that long!
Nutritional Scoop ~ Cashews are a great source of magnesium and phosphorus, .monounsaturated fats, zinc, iron, biotin and copper. They are also lower in fat than most nuts.
Food for Thought ~ Cashew nuts are actually seeds that adhere to the bottom of the cashew apple, the fruit of the cashew tree, which is native to the coastal areas of northeastern Brazil.
Recipe Courtesy of Shani Cranston ~ Pioneer at hOMe Grown Living Foods