Put everything into a high speed blender. Using the tamper tool slowly begin to pulse until the ingredients blend. This will take some effort and time, but be patient. Eventually the heat from the blender will begin to move everything and blend it into an ultra creamy consistency.
1 cup raw cashews, 5 tablespoons cane sugar, 1 tablespoon lime juice, 1 tablespoon distilled white vinegar, 1 tablespoon coconut cream, ½ teaspoon vanilla extract, ¼ teaspoon sea salt
Put in an airtight container and allow to set in the fridge overnight. It will firm up. For an even firmer consistency put in the freezer.
If you do not have a high spend blender, this can be made in a food processor or regular blender. It won’t get as smooth as with a high speed one, but it will eventually smooth out enough.
Notes
Make sure you soak the cashews. It’s really important for the texture and flavor of this recipe. If you forget you can boil them for 30 minutes.
If you try and sub with apple cider vinegar, you won’t get as much of a tang.
This makes 1 ½ cups of frosting. Serving size is 2 tablespoons.