delightfuladventures.com

Just FIVE ingredients are all you need to make this delicious dairy-free icing: vegan butter, powdered sugar, dairy-free milk, vanilla, and a little salt. This recipe, made as written, will give you the most delicious vegan vanilla buttercream frosting you’ve ever had, but another great thing about it is that you can use it as a base for pretty much any flavour, plus, you can also add colour to it. Some brands use bone char to process their sugars, making them not vegan, but luckily, there are some brands that don’t use this process like Wholesome Sweeteners, Trader Joe’s brand, Whole Foods’ 365 brand, and Redpath (Canadian brand). If you find that it does split, place it in the refrigerator for a few minutes before continuing (if the butter was too warm) or let it sit at room temperature for a few minutes (if the butter or milk was too cold).

There are so many different types like those made with yellow cornmeal, white cornmeal, all cornmeal, no flour, sugar, no sugar, cakey, crumbly, Southern, Northern… AND I use yellow cornmeal, gluten-free flour, and I add a little sugar to give it a little sweetness. Cornmeal – Cornmeal is simply dried and ground corn kernels, make sure you’re using cornmeal and NOT corn flour, coarse cornmeal, masa, grits, or polenta. If using coconut oil in place of the vegan butter, make sure that your other ingredients (mainly the dairy-free milk) are at room temperature to prevent the oil from hardening.

For this base, you’ll need rolled oats, dry, unsoaked raw almonds, coconut sugar, shredded coconut, and coconut oil. How to Make the Base To make the base, place the rolled oats, almonds, and coconut sugar in a high-speed blender and blend until the almonds and oats have broken down. Need for the Filling To make the filling, you’ll need six ingredients: blanched almonds that have been soaked for AT LEAST 24 hours, fresh lemon juice, maple syrup, coconut oil, canned coconut milk, and vanilla. If you can’t find blanched almonds, almonds with the skins still on will work, but you’ll need to remove the skins before making the recipe, details about that are in the recipe notes.)

This recipe isn’t going to result in a very sweet cherry sauce and that’s deliberate because it’s presumably going to be served over a sweet dessert. A sauce that’s not overly sweet will provide a nice contrast, however, if you prefer a sweeter sauce, feel free to adjust the sugar measurement. I always use “dark sweet” frozen cherries when I make my cherry sauce because they’re cheaper, they’re already pitted, and they’re easy to find ALL year. I have not tried making this recipe without sugar, frozen cherries are not very sweet on their own, so I find that it always needs a little added sugar, however, if you’re using canned or fresh cherries, you can experiment with the sugar and even leave it out