Vanilla Frosting Recipe | Nutritional Therapy for IBD

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Recipes

Vanilla Frosting

Prep:

Cook:

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Ingredients

1½ cup raw whole cashew nuts

⅓ cup honey

½ cup Basic Coconut Milk (see Related Recipes)

1 tsp vanilla extract

⅛ cup water

225 grams raw whole cashew nuts

113 grams (79 ml) honey

120 ml Basic Coconut Milk (see Related Recipes)

1 tsp (5 ml) vanilla extract

30 ml water

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Dietary Therapies

SCD

mSCD

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Egg Free

Soy Free

Meal Type

Condiments, Sauces & Dips

Occasion

Applicances

Cuisine

Disease state

Flares

Strictures

Recipe PDF

Instructions

Combine all the ingredients for the frosting in a bowl with a hand-held blender.
When done, the frosting should be smooth and spreadable, not watery.
It shouldn’t slide off or soak into the cake base. If needed, add more cashews to get the right consistency.

Nutritional Info

Storage

Notes

This recipe originated from the desire to create a frosting without egg whites. We used (blended) cashews as a creamy base to give it a smooth consistency.

This recipe was originally published in

The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet

Used with permission from

SCD Recipe