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This is a goodie! Sweet and creamy, just like a good frosting should be. It’s the perfect texture to pile on thickly, and it stays soft and spreadable even straight out of the fridge. Give it a go, you’ll be impressed! Made easily in the Thermomix and other brands of thermo cookers.

Want more thermo cooker vegan recipes? We’ve got the goods! Check out our two vegan ebooks, choc-full of delicious and nutritious recipes that don’t taste vegan! And in our signature style, everything’s fuss-free and doable.

i can’t believe it’s vegan

hearty vegan thermo cooked 

This recipe makes 1.5cups of icing and is vegetarian, vegan, dairy free, gluten free, egg free, soy free, additive free, artificial ingredient free



200g raw cashew nuts, soaked for a minimum 6 hours in water, drained
100g white sugar*
140g coconut cream
40g coconut oil
3 tsp vanilla extract


1. Place sugar into dry TC bowl, mill for 30 seconds, speed 9. Scrape down sides.

2. Add coconut cream and coconut oil, heat for 4 minutes, 37⁰C, speed 1.

3. Add soaked and drained cashews and vanilla, blend for 1 minute, speed 8. Scrape down sides.

4. Blend for a further 30 seconds, speed 8.

5. Refrigerate for a minimum 40 minutes before using… but will happily keep in the fridge for up to 5 days. 

*Note from Laini: I tried this with coconut sugar and our TWC vanilla powder. It was super yummy and the texture was great. The only difference is that the icing was quite dark.


About The Author

Ellen Babauskis

Ellen loves all creatures big and small, and lives a life focused on sustainability, our earth’s health and animal rights. She has a passion for Thermomix vegan cooking and, of course, vegan eating, with a focus on easy, fresh and wholesome, preferably gluten-free meals. Developing recipes that can be easily adapted to suit every occasion and every person’s tastes are her specialty. However she loves eating out just as much, exploring famous vegan restaurants as well as those hidden backstreet gems, as supporting small business is also a priority of hers.

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