Pretty ‘n’ Pink Cashew Frosting

Pretty-n-Pink Cashew Frosting! Vegan SOS-Free! This stuff is highly addictive!

Have you ever wondered how to make a creamy sweet frosting that is free of dairy and refined sugar? Wonder no more!! Cashew Frosting is your new friend, but it’s totally your BFF when its pink!  This is a simple cashew cream frosting brightened up with a little pitaya!! Feel free to experiment.  Add different fruits or flavor extracts; let your imagination be your guide!  This is delicious used as a fresh fruit dip, or use it as a creamy frosting on your next baked vegan treat!


4 Cups Raw Cashews, soaked, unsalted

8 Medjool Dates, pitted (more or less depending on your desired sweetness)

1/4 Package of Pitaya Plus Smoothie Pack for color


1.  Soak cashews at least 4 hours in water.

2.  Drain cashews and place in Vitamix or high powered blender.  Puree on high until creamy.

3.  Add Medjool Dates and blend.

4.  Add Pitaya or berries! Blend until smooth.

**Store in an airtight container for up to four days in refrigerator.



  1. Just beautiful!! What a fun frosting recipe. Love the color of course.
    Peace & Raw Health,
    Elizabeth Marie

  2. Oh so lovely! Love how you’ve styled it for this picture.


  1. […] of pitaya, a medium shade of pink, such as my gal Ashley did over at Lipstick and Berries with her Pretty ‘n’ Pink Cashew Frosting by adding just a bit more, or I can turn my food a gloriously rich shade of magenta, by simply […]

  2. […] *Pink Cashew Cream + Blueberries […]

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