MOIRA NORDHOLT THE FEEL GOOD GURU

THIS RICH AND creamy topping is perfect on more than just carrot cake, and even people used to sugar and butter will love it.

MAKES ENOUGH FOR ONE CAKE

1 cup cashews

Juice from 1 lemon

1/8 to 1/4 cup maple syrup

1 teaspoon pure vanilla extract

Puree the cashews, lemon juice, maple syrup, vanilla extract, and a splash of water in a blender at high speed to create a smooth, creamy, thick consistency, then spread or pour over cake.

Tip: Try blending the cashews first with just the lemon juice and maple syrup, then add water a splash at a time as needed to achieve the desired consistency. A powerful Vitamix blender on high speed is able to make a silky, creamy texture. If you soak the cashews overnight and then drain them, you won't need to add any water.