Typical buttercream frostings uses a TON of butter and sugar. In fact the recipes usually begin with 5 - 7 cups of sugar. CUPS. Now that is a lot of sugar. It is hard to read, forget about actually using that much just for frosting.

At the same time, I do love my frosting and feel like it just completes your cake/cupcake. We do a lot of baking at home and I thought it was time that we devised a healthy frosting. Cream cheese frosting is one of my most favourite types of icing and I think many people will vote for the same. Unfortunately it really doesn't work for my lactose intolerant hubby.

My vegan cream cheese frosting doesn't even use vegan cream cheese. The base is soaked and softened cashew nuts. Instead of 5 cups of sugar, this recipe calls for approximately 4 tablespoons of sugar. That is quite a reduction in my book and a welcome one.

It goes extremely well with carrot cake, banana cake or in fact just any kind of cake. It is a bit runny so you need to refrigerate it for at least 2 hours to get the right spreadable frosting consistency. The process is so easy - dump everything into a blender and give it a whirl. Absolutely no cooking or whipping or whisking involved.

That's pretty much it, folks. I hope you love this recipe as much as I do!