This Nut Free Raw Vegan Icing will blow your mind!
I’ve tried a number of Raw Vegan Icing recipes to bring you this one.
Sunflower seeds are the new cashews!
There are many good vegan recipes out there, but I got frustrated with many of them including nuts. As someone with a nut allergy myself, it’s very disappointing to get excited for a recipe only to find out you can’t eat it.
Mind Blowing Nut Free Raw Vegan Icing
This mind blowing nut free raw vegan icing is rich, thick, and creamy. It’s even sweetened by nature with nothing cooked whatsoever. This raw vegan icing is perfect for cinnamon churro bites, but pairs well with so many other foods such as cakes like carrot cake, cookies, muffins, pastries, overnight oats, and more! You can even dip in your favorite fruits for an extra sweet treat. It's very allergy friendly too!
Equipment
- 1 High Speed Blender (See step #1 if not using a high speed blender)
Ingredients
- 1/2 Cup Raw Sunflower Seeds Not roasted or salted!
- 3 Dates Pit Removed
- 1 Teaspoon Vanilla Extract Preferably alcohol free
- 1/2 Cup Plant Milk I like coconut milk for this recipe
Instructions
- If you do not have a high speed blender, soak your sunflower seeds for 15 mins in hot water then drain. If you do have a high speed blender, go ahead and skip this step.
- Blend all ingredients and enjoy!
Notes
1.) You can sub the sunflower seeds with cashews if you don’t want it to be nut free. You could also sub the nuts and seeds with coconut meat.
2.) I went with coconut milk in this recipe because it’s very sweet, white, and creamy. You can use whatever plant milk of your liking, I just recommend one that’s very white in color for the best look.
3.) If your icing is too thick for your liking, add a tablespoon at a time of plant milk.
4.) Don’t be alarmed if you put your icing in the fridge and come back the next day and it’s brown – this is completely normal and your icing is still edible! This is enzymic browning which is an oxidation reaction from the oxygen. Lemon juice helps prevent this from occurring- but I recommend just making it fresh to eat.