Vegan & Macrobiotic Cashew Cream

Vegan & Macrobiotic Cashew Cream

This is a simple cupcake frosting that doesn't use dairy products.


Cashew nuts (raw)
2 cups
Pitted dates
Lemon juice
3 lemons' worth (approximately 80 ml)
Sesame paste
1 tablespoon
Vanilla essence
1 teaspoon
1/4 teaspoon
Orange juice
as needed
Maple syrup
to taste


1. Soak the cashew nuts in water for 3 hours.
2. Drain the water and put the cashew nuts in a blender along with the rest of the ingredients. You can add or omit orange juice as needed in order to achieve your desired consistency.

Story Behind this Recipe

This is based on a recipe I found on a blog, but I altered the ingredients to ones that are commonly sold in Japan.