This paleo/vegan cream cheese frosting is a healthy naturally sweetened alternative for the cream cheese frosting.
In a food processor or a high speed processor, combine the cashews, coconut cream, lemon juice, vanilla extract maple syrup, coconut oil and sea salt.
Blend until smooth and creamy, scraping the sides of the food processor as needed.
Taste as you blend and adjust the flavor as needed, adding more maple syrup for sweetness, lemon or orange zest for a tangy frosting.
Transfer to a medium size bowl and chill in the fridge for about 45 minutes or until ready to use.
Makes enough frosting for 12 cupcakes or an 8” double layer cake.
Store the frosting in an airtight container for up to 4 days.