No Butter Buttercream

What's the best part about a cake? The frosting of course! Well, I don't really like frosting that much but this one is the exception for me! This No Butter Buttercream is made with cashews that are blended until thick and creamy which results in a smooth frosting that is perfect for cupcakes, cakes, and more! It feels and tastes like traditional buttercream frosting. Trust me, you won't even know it's dairy and refined sugar-free!

Classic butter, specifically American buttercream is a mixture of butter and powdered sugar with a hint of vanilla extract. This recipe contains no butter or powdered sugar. Instead, I use cashews and maple syrup. Cashews are soaked for an hour and then blended with maple syrup, nut milk, vanilla, and lemon juice. The addition of the vanilla gives the buttercream that classic buttercream taste that we all know and love. The cashews add a slight nut flavor but since they are naturally so light in flavor, they are really only there for their texture.

One of my favorite ways to eat this vegan buttercream is on my sweet potato bundt cake. It is the perfect addition to this fall inspired cake. You can also eat it by itself. Which ever you prefer. No ones judging...

A couple notes about No Butter Buttercream:

Let's talk about cashews:

Cashews are perfect in this recipe since they are so light and have a creamy texture. The key to ensuring that this No Butter Buttercream turns out smooth is to soak the cashews for the recommend amount of time. Soaking the cashews will soften them making it easier to blend. I'm not sure if another nut will work in this recipe. Maybe macadamia nuts? If you try the recipe with a different nut, please let me know how it turns out!