Cashew Cream Frosting

by Katherine Melton
(Edgewood, New Mexico, U.S.A.)

2 cups cashews, raw, unsalted
8 whole dates, pits removed
1 1/2 cups soy milk
2 tablespoons raw honey
1/2 teaspoon cinnamon
1/4 teaspoon sea salt

Combine all ingredients in a large bowl, cover, and place in refrigerator for at least one (1) hour. It will be ready to blend when the cashews have plumped up and absorbed a good amount of the soy milk. Pour all ingredients into a blender and pulse until smooth and creamy, using a spatula to push down the sides as needed. Add more soy milk if needed to reach the correct "frosting" consistency. This is a delightful and decadent frosting that is most delicious on warm muffins, cupcakes, and quick breads. Try on zucchini bread for a special treat! This is a frosting you can feel great about eating and sharing with friends and family!