Do you ever have those moments in the kitchen when you enter with a plan to make something amazing, and that "plan" doesn't quite go to "plan" but you actually end up with something even more amazing? Well, this was one of those days! My initial plan was to make a pink cashew butter (which I am still determined to do) however, that didn't work out, I should have known that adding water to nut butter for some reason makes it go sticky. So in an attempt to salvage the last of my cashews (cos that shiz aint cheap) I got a little creative and realized I had some Know Foods cupcakes that needed dressing - **light bulb goes o in head** FROSTING!
Boy did this turn out yum, and the best bit - no sugar! Only 3 ingredients blended together make this pillowy, thick, rich, naturally sweet frosting.
What you'll need:
3/4 c cashews
1 tbsp beet water (water residue from cooked beets)
3 small pieces of cooked beets
2 tbsp almond milk
What to do:
Blitz cashews in a food processor until you achieve a nut butter consistency (you may need to stop it a few times and scrape down the sides. This process should take approximately 8 mins)
Add your beet water and process a little bit, the nut butter will then turn sticky
Add in your cooked beets and almond milk and blitz on high until the beets are fully blended through and you have a thick, rich pink frosting.
Transfer to a piping bag and pipe on top of some cupcakes, a cake or anything else you feel needs some frosting.
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