Protein Frosting - Dairy-free Cream Cheese Icing

A piece Beet Date Carrot Cake – Vegan & Gluten-Free

Protein Frosting - Dairy-free Cream Cheese Icing

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This vegan plant-based cream cheese protein frosting is a deliciously healthy alternative to traditional icing!

5 from 1 vote

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Prep Time 1 hr 10 mins

Course Dessert

Cuisine American

Servings servings

Calories 132 kcal

Equipment

Food Processor

Ingredients

1 1/2 cups Raw Cashews soaked in hot water for an hour
2 Tbsp Lemon Juice
1/2 cup 120ml Coconut Cream
1/2 tsp White Vinegar
1 tsp Salt
1/2 cup Protein powder unflavored or vanilla
1 1/2 cup Confectioner's sugar
1/2 tsp Vanilla extract skip this if using vanilla flavored protein
1/2 cup Soy milk, add a little at a time until the right consistency

Instructions

Add the soaked cashews (drained) to the blender jug along with the lemon juice, coconut cream, white vinegar, and salt and blend. If needed, stop and regularly scrape down the sides. Process until very smooth.
Add the remaining ingredients: protein powder, confectioner's sugar, vanilla extract, and soy milk. Process until smooth. Add more soy milk if the frosting is too thick or you would like a thinner consistency.

Nutrition

Sodium: 152mgSugar: 12gPotassium: 10mgCalories: 132kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 6gProtein: 4gCarbohydrates: 15g

Keyword American, Cream, Dairy-free, energy, Frosting, Gluten-free, Healthy, Kid-friendly, Plant based, Protein, Vegan, Vegetarian

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