Cashew & Lemon Frosting

A boiled milk frosting made with our Elmhurst Milked Cashews™, lemon, and a hint of vanilla.

Prep Time: 15 minutes

Yield: 3-1/2 cups

Serving Size: 2 tbsp.


1 cup Elmhurst Milked Cashews

5 tbsp. Flour

1 tsp. Lemon Juice

1 tsp. Vanilla Extract

1 cup Vegetable Shortening

1 cup Granulated Sugar


  1. Put the Elmhurst Milked Cashews™ and flour into a medium sauce pot.
  2. Boil until a pudding-like consistency, or for 1 minute while constantly stirring.
  3. Pour the mixture into a small mixing bowl and mix in the lemon juice and vanilla extract.
  4. Let the mixture cool.
  5. Put the vegetable shortening and sugar into a mixer and beat until homogenized.
  6. Slowly add the cooled milk mixture until the mixture becomes light and fluffy.

Gluten Free Alternative

Replace the flour with sweet rice flour.


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