Cashew Icing Recipe Gluten-free, dairy-free (casein-free) and hypotoxic


  • 500 ml (2 cups) cashew nuts, soaked for 2 hours and drained
  • 125 ml (1/2 cup) water
  • 65 ml (1/4 cup) maple syrup
  • 30 ml (two tbsp) coconut butter
  • 7.5 ml (1 1/2 tsps) vanilla extract (or a little more, to taste!)


  1. Combine cashews, water and maple syrup in a blender.
  2. Blend until smooth.
  3. Add the coconut butter and vanilla and blend again to obtain a nice creamy icing.
  4. Refrigerate in an airtight container, which will allow it to thicken.

You can even use a pastry bag to decorate your cake with this icing!