Looking for a vegan-friendly, or dairy freeĀ icing for your baked treats? This Coconut cashew icing is perfect. It has a smooth nutty flavour that would compliment any cake, loaf or muffin. Yummy enough to eat off the spoon šŸ˜€


  • 75g (1/3 cup) of Our Low Carb Icing Mix
  • 1 cup (125g) raw cashews – soaked in water for at least 4 hours, drained and rinsed.
  • 1 cup (125ml) coconut cream, chilled in the fridge
  • 1 TB lemon juice
  • 1 TB coconut oil (solid)
  • Pinch salt (optional)


  1. Using a food processor or high powered blender, blend the softened cashews on high speed to form a paste. Regularly scrape down sides if needed. The finer the paste the smoother your icing will be.
  2. Pour in the coconut cream and add the lemon juice, coconut oil andĀ icing mix.Ā Blend for 3-5 minutes on high until mixture becomes smooth and creamy.
  3. Add your icing to your cooled cake or muffins and enjoy.


  • Store frosting covered for up to one week in the refrigerator.
  • Frosting will thicken when chilled.
  • Time poor?Ā You can soak cashews in hot water for 1 hour instead, but it won’t be as effective as soaking for hours may not result in the smoothest icing.

For more great Low carb recipes clickĀ here