Vanilla Frosting/Vanilla Sauce

american sauce blender food processor dessert vegetarian birthday shower vegan party kidney friendly pescatarian wheat/gluten-free peanut free no sugar added kosher

Erin McKenna

Makes enough to frost 24 cupcakes

Source

Ingredients

1 ½ cups unsweetened soy milk

¾ cup dry soy milk powder

1 tablespoon coconut flour

¼ cup agave nectar

1 tablespoon pure vanilla extract

1 ½ cups coconut oil

2 tablespoons fresh lemon juice

Method

In a blender or a food processor, combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and the lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temperature for up to 1 week.)