This deliciously rich and creamy vegan blackberry cashew frosting is an absolute dream. It is made with cashews and unsweetened coconut cream for a healthy alternative to those heavy cream cheese frostings. The perfect way to top off your cupcakes.
Well, I did it again….I made another vegan cream cheese topping. Remember these beautiful Paleo Matcha Cupcakes? I was absolutely obsessed with that vegan matcha cashew frosting, and couldn’t help but try a new variation.
Just in time for blackberry season I decided to adapt that recipe a bit and incorporate a deliciously fresh and homemade blackberry jam.
After a couple tweaks here and there, it turned out to be a total success! The frosting is super creamy and smooth, and the blackberries add a tangy sweetness and that dark pink coloring that I think is stunning. It really makes for the perfect cupcake frosting! On a separate note, if you need a good muffin batter to go with this amazing frosting, check out some of my favorites:
Chocolate Peanut Butter Muffins
Paleo Matcha Cupcakes
Chocolate Frosted Zucchini Bread Cupcakes
This delicious vegan cream cheese is not only a stunner but also super easy to prepare.
Tips for Making Vegan Blackberry Cashew Frosting
- To prepare any dish incorporating soaked cashews you will either need a high speed blender or a high quality food processor.
- As mentioned above it is essential to soak the cashews overnight for at least 4 hours. This will ensure that you’ll achieve a perfectly smooth consistency.
- Make sure to stir the frosting every 5 minutes while in the freezer, which will result in an even texture when it’s ready.
If you happen to make this delicious recipe yourself, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.
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Vegan Blackberry Cashew Frosting
This deliciously rich and creamy vegan blackberry cashew frosting is an absolute dream. It is made with cashews and unsweetened coconut cream for a healthy alternative to those heavy cream cheese frostings. The perfect way to top off your cupcakes.
Ingredients
- 12 muffins
- 2 cups cashews (soaked*)
- 1 1/2 cans coconut cream solid part** (refrigerate overnight and use solid part only for recipe)
- 1/2 cup coconut oil (melted)
- 1/4 cup + 2 tbsp maple syrup
- 1/4 cup plant-based milk
- 2 tbsp coconut butter (melted)
- 2 cups fresh or frozen blackberries
- 1/2 cup water
Instructions
1. In a small saucepan add blackberries, water and 2 tbsp of maple syrup. Simmer over low heat for about 5 minutes until berries are broken down. Puree with a hand mixer or in a blender until smooth and set aside to cool down.
2. In a high speed blender or food processor add cashews and milk and process for about 5 minutes. Add coconut cream, coconut oil, coconut butter, 1/4 cup of maple syrup and pureed berries. Process until completely smooth for about 5-10 minutes.
3. Freeze for about 40-50 minutes until frosting is pipe-able. With a spatula mix frosting every 5 minutes to avoid uneven cooling.
8. Transfer into a piping bag and frost muffins with your preferred piping tip.
9. Garnish with fresh blackberries and serve immediately.
10. Store leftovers in the refrigerator.
Notes
*soak cashews in water overnight or for 4 hours minimum.
**refrigerate your coconut milk/cream overnight and use the solid part for the recipe only.
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Looks yummy!
What kind of coconut oil to you use for your recipes? Refined or unrefined?
Hey Jade,
thank you so much 🙂 So typically I use unrefined coconut oil but if you are not a fan of coconut I suggest using refined coconut oil.