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This all-purpose vegan frosting is especially tasty on carrot cake but can be used for any dessert that calls for a rich, creamy topping. The recipe gets its incomparable flavor from seeds scraped from a fresh vanilla bean. Seeding vanilla beans is easy; all you have to do is cut the bean in half lengthwise and use the back (dull side) of a knife to scrape out the soft paste of tiny seeds inside. The pods can be saved for later and used to infuse maple syrup, cooked fruit compotes, and hot cereal with vanilla flavor. Or try tucking the pod into your box of granola to scent it with vanilla!

Recipe from straightupfood.com

Vanilla Bean Vegan Frosting

Ingredients

  • 5 ounces pitted whole dates, chopped
  • ¾ cup unsalted raw cashews
  • Seeds from 1 vanilla bean (or 1 teaspoon pure vanilla extract)

Instructions

  1. Combine the dates, cashews, and seeds from the vanilla bean in a blender. Add just enough water to cover the mixture. Let stand for 45 minutes or until dates and cashews are softened. Cover and blend until smooth, adding water if it’s too stiff to easily blend.

Comments (7)

(5 from 3 votes)
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Linda2 months ago
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This is delicious! I read the six comments and got a little concerned it might be watery or too sweet so I made sure I didn’t put too much water, just enough to barely cover the dates and cashews. I put it on the carrot cake recipe and we loved it!

Lina4 months ago
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Hello,

i just made the frosting and it has a very nice texture. I added about half a teaspoon of salt. It balanced out the sweetness and made the taste more complex.

Thank you for the nice recipe 🙂

PS: I would be careful not to add too much water.

Amanda Cook4 months ago
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I found the frosting very runny and super sweet. I added I think a good cup of cashews afterwards to get the texture like frosting. It’s very delicious but I’d also scale back on the dates and vanilla next batch too. I will probably just activate the cashews separately and set aside the water. Then soak the dates and tip out that water. Then add water as it’s blending so you can set the desired texture.

Flavia Precup6 months ago
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Delicious and healthy alternative to the butter frosting!

Missy6 months ago
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Looks great!

anna4 months ago
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@Tee I have heard that you can substitute the nuts with oats, but I think you should test it before using that for sure 🙂

Tee5 months ago
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Any alternative for nut allergies

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about the author

Cathy Fisher

Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.

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