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+ servings

Orange & Ginger Cashew Cream Frosting

Super easy delicious cream that can be use in any recipe or just spread as it is on a slice of bread! Great as an appetizer if you add salt or perfect as a frosting for my Vegan Carrot & Ginger Yogurt Cupcakes or any other frostable deliciousness! vegan gluten free, smooth and super simple to make!
Portata Appetizer | Brinch
Cucina International
Preparazione 10 minuti
Cottura 15 minuti
Tempo totale 25 minuti
Porzioni 10
Chef Beauty Food Geek


  • 140 g 3/4 cup cashews, soaked overnight
  • 70-80 g 1/2 cup grated carrots
  • 1-3 tsp or to taste rice syrup or corn syrup or agave or any other syrup of your choice
  • 1-2 Tbls vegetable oil to make the frosting smooth
  • 40 ml 4-5 Tbls fresh orange juice (or more if needed)
  • 2 g 1/2 tsp or to taste fresh ginger, grated
  • zest of 1/2 orange


  • Soak cashews overnight in plenty of water.
  • Place cashews, oil and syrup in a powerful blender and blend at high speed.
  • After a couple of minutes, add orange juice and grated carrots (70-80g or 1/2 cup) and blend until smooth and creamy.
  • Finally add orange zest and ginger and blend for few more seconds.
  • Adjust flavor to taste by adding ginger, syrup or more oil if you want it more creamy.
  • Fill your pastry bag with cashews cream and frost the top of your cupcakes.I suggest you to try it with my Vegan Carrot & Ginger Yogurt Cupcakes. They taste heavenly!
  • Enjoy!!