Does this ever happen to you?
You fall in love with a certain food or recipe and want to eat it every single day. I experienced this a few months ago, going on a major carrot-cake kick. I ate everything from cupcakes to Carrot Cake in a Bowl. But the love fest left me feeling so burned out I didn’t even want to look at anything carrot-cake for months. Luckily, yesterday afternoon, the carrot-cake monster returned!
My frosting-topped Single Lady Cupcake.
Now let’s talk about that frosting. Normally, I pair coconut butter with all my carrot cake-themed recipes, but yesterday I decided to be different. So I made cashew-banana butter. It’s just my regular banana butter recipe (banana blended with peanut butter), except I subbed Artisana cashew butter for the peanut butter.
Since that recipe, with its two ingredients, is much to simple to warrant a post of its own, I’m offering you a different cashew butter frosting recipe today:
Creamy Dreamy Frosting
(Makes about 1 1/3 cup)
- 2/3 cup silken-firm tofu (140 g) (Soy-Free Version Here)
- 6 tbsp raw cashew butter (or peanut or sunbutter)
- scant 1/8th tsp salt
- 1/2 tsp pure vanilla extract
- pinch uncut stevia, or powdered sugar to taste
Blend everything in a blender, food processor, or Magic Bullet cup. This frosting is thicker when cold, so it’s a good idea to make it up ahead of time.
Link Of The Day: Breakfast Carrot Cake Milkshake
Hmmm, maybe it’s time to experiment and make some carrot cake blondies…
JAM3124 says
I saw someone else asked this question, but I did not see a response, so I’m sorry if I missed it! Can you substitute anything for the tofu? Thanks!
Meow says
This frosting is AMAZING. I didn’t know you could do it with tofu. I made this and topped my Blue Velvet cupcakes with it. Nom.. nom.. nom.. nom..
Meenal Jethi says
Hi Katie,
Delicious recipes but unfortunately my daughter has a tree nut allergy so she can’t have an coconut cream/milk, peanut butter or any other nut butter 🙁 Wondering if I could use any other substitutes for them to make a cupcake frosting? I have to constantly bake cupcakes for birthday parties she’s invited to (as she can never have the birthday cake cos of the risk for her allergy) and I hate making her the usual high sugar icing!
Thanks in advance!
Chocolate Covered Katie says
Try Sunbutter 🙂
Charlotte says
I just made this. I didn’t have any cashew butter on hand, so I used 4T coconut butter and 1TB peanut butter and sweetened it with powdered erythritol, and I would like to report that it ROCKED. MY. WORLD. Super thick and perfect right out of the blender. I literally had to force myself not to just take a spoon and eat it all immediately!
Lacey says
Hey! I want to make this recipe but I don’t have any tofu on hand 🙁 is there any common pantry item I can substitute it with? Thanks! (I’m putting it on top of the sugar cookie bars! :))
cindy segura says
Hi, what can you substitute if you have peanut or treenut allergies? ??
Unofficial CCK Helper says
Sunbutter.
LiZ says
This receipe looks great! I want to try it on your sugar cookie bars, but was wondering does this have a strong peanut butter taste? Or does it get “neutralized” by the other ingredients? Thank you!
Lynda says
Does it really turn out this white? Could it be used to frost a cake?