Sweet, nutty, and creamy, this easy topping is a fabulous compliment to Chocolate Chip Banana Cake!
Yield 10 servings
1 cup of raw cashews
Water, about 2 cups
1/2 of a ripe banana
1 tablespoon of vanilla extract
2 tablespoons of raw honey (can be substituted with maple syrup)
2 tablespoons of coconut sugar
2 tablespoons of coconut, almond, or cashew milk
Put the cashews in a small saucepan, add just enough water to completely submerge, and soak until soft, at least 4 hours and preferably overnight.
Dump out the cashew water (it’s full of anti-nutrients!) and pour the cashews into the blender with a cup of fresh water. Add the banana, vanilla extract, honey, coconut sugar, and coconut/almond/cashew milk. Blend until completely smooth, about 3 to 4 minutes.
Transfer the cashew mixture to the bowl of a stand mixer. With the whisk attachment, beat on high until significantly lighter, about 10 minutes. Put the bowl with the frosting in the refrigerator to cool for about half an hour before serving atop or alongside Chocolate Chip Banana Cake.