Vegan 'cream Cheese' Frosting

Cashews, coconut oil and tofu form a rich and creamy mixture perfect for your next carrot cake. Makes enough to generously fill and frost a 3-layer cake or 24 cupcakes.

• Ready In: 24 hrs
• Serves: 24
• Yields: 24

Ingredients

• 2 1⁄4 lbs raw cashews
•  water
• 3⁄4 cup  maple sugar or 3⁄4 cup raw sugar
• 1  pinch nutmeg
• 1  tablespoon lemon juice
• 1⁄2 teaspoon pure vanilla extract
• 3⁄4 cup coconut oil, softened
• 1⁄4 cup  brown rice syrup
• 12  ounces low-fat firm silken tofu

Directions

1. Soak cashews overnight.
2. The next day, drain the nuts and add to a high-power blender with the remaining ingredients.
3. Blend all ingredients together until creamy, then chill for 2 hours before using.