Raw food really opened up my eyes to what a person can do with nuts and seeds, but especially with cashews. We saw in the salad yesterday how they were used as a base for a chipotle dressing and today we are using them to make the most decadent cashew cream frosting and tomorrow I will use them to make a mayo of sorts… I never would have thought cashews could do so much!Seriously this frosting is absolutely incredible. I still remember the first time I made it… I was a little dubious. We were blown away by the results and it still gets me every time I make this. Delicious and super easy… our favorite combination, right? The hardest part with the frosting is remembering to soak the cashews early enough. The easiest way for me to remember to soak any nuts or seeds is to do it the night before and leave them in the fridge. (I have left cashews out on the counter soaking for way too long and they began to ferment a little.)Why is it so important to soak the nuts and seeds? It helps the body digest them easier. Not only is it easier on our body, but it also helps access all those nutrients. Another plus is that your blender, food processor or mixer won’t have to work nearly as hard. To make the frosting add the cashews, oil, lemon juice and agave to the blender and mix until it is completely smooth. The more agave or honey you add the sweeter it will be. The cake is also pretty easy. This recipe is from the other site I told you about,thisrawsomeveganlife. Her stuff is super fun and definitely worth taking a look at. I have only made a few adjustments to this one. Her original recipe calls for coconut… but I don’t really do coconut so I have substituted in almonds instead and it works great! I also added a pinch of salt to give the flavors some balance. I didn’t change anything else, but I do have some recommendations. You can use oat or buckwheat flour. I personally recommend going with all oat flour or doing mostly oat flour and a little buckwheat. I think the taste is better that way myself. Also if you don’t have pineapple you can do a second cup of dates. I did this once and it was okay, but it is best when you can use both dried fruits. The assembly of the cake is easy… but it takes some time. Take half the cake and spread it over the bottom of the pan (I like a pie pan best). Then pour half the frosting over the cake, spread evenly and place in the freezer until both layers have hardened. Then repeat both layers with the rest of the cake and frosting and return to the freezer. Pull out to thaw before eating and garnish with pistachio or any garnish of your choice.
2 C cashews, soaked for a couple hours
2 T olive oil or coconut oil
2 T lemon juice
1/3 C agave/honey/pure maple
- Place all ingredients into blender and mix until frosting becomes smooth and creamy. Set aside.
Raw Carrot Cake with Cashew Cream Frosting
2 large carrots, peeled
1 ½ C oat flour or buckwheat flour
1 C dates
1 C dried pineapple (or more dates, but it is better with pineapple)
½ C almonds
½ t cinnamon
2 pinches of salt
Pistachio garnish or garnish of choice
- Cut carrots into small chunks and mix all ingredients together in a food processor or blender until mixture has broken down into small pieces that stick together.
- Take half of the cake mixture and place it into your pan. (I prefer to use a pie pan for a single batch.) Push the mixture down until the cake is evenly covering the entire bottom of the pan.
- Pour half of the frosting over the cake and spread out as evenly as possible. Place cake into the freezer for a few hours to solidify before adding another cake and frosting layer. Once you have added the second cake and frosting layers return to freezer to allow top layers to set up until you are ready to serve the dessert. Garnish with pistachio nut pieces to create a balance between the sweet and salty… and because it looks nice:-)