I love having friends over at our house... because that means I can make more of this delicious vanilla frosting from Babycakes vegan recipe book! When Corey & Liam were with us, we had the frosting (which was more like vanilla sauce at room temperature) along with homemade crapes. Yum:)
I promised to share the recipe with Corey and Liam so here it is!
Ingredients:
1 1/2 cups unsweetened soy milk
3/4 cup dry soy milk powder
1 tablespoon coconut flour
1/4 cup agave nectar
1 tablespoon vanilla extract
1 1/2 cups coconut oil
2 tablespoons fresh lemon juice
Instruction:
1. In a blender/food processor, combine the soy milk, soy powder, coconut flour, agave nectar and vanilla and blend the ingredients for 2 minutes.
2. With the machine running, slowly add the coconut oil (make sure to melt the coconut oil first) and lemon juice, alternating between the two until both are fully incorporated.
3. Pour the mixture into an airtight container and refrigerate for min. 6 hours or for up to 1 month. (you can use the mixture as vanilla sauce if you keep it at room temperature for up to 1 week)
Super easy, right? I bought most of the ingredients at WholeFoods. Vanilla sauce is great with crapes and fresh fruits... and frosting is well... good for pretty much everything.
Enjoy:)
