This recipe was originally shared in the community class “Beat the Sugar Blues” on November 1, 2011 led by Jessica Osterberg of Mindfully Healthy. This is a great, healthy alternative to traditional cream cheese frosting. Makes a great consistency that can even be piped on muffins or cupcakes. Pairs well with Jessica's Pumpkin Pecan Muffins. Both recipes are low on sugar and vegan.

1 cup cashews
2 tablespoons lemon juice
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract

Place liquid ingredients in a blender first followed by cashews. Blend until smooth and thick, adding up to a tablespoon of water if needed. Scrape down sides occasionally. Spread over cake or pipe onto cupcakes or muffins, using pastry bag.

Makes enough for 12 muffins or one cake.

Amount Per Serving:
Calories 81, Total Fat 5.3 g, Cholesterol 0.0 mg, Sodium 2.3 mg,  Total Carbohydrate 7.5 g,  Dietary Fiber 0.4 g, Sugars 3.7 g, Protein 1.8 g