1 cup cashews, raw
2 cups water, filtered
1 tablespoon vanilla extract
1⁄2 cup So Delicious coconut milk
1 tablespoon lemon juice
1 tablespoon Coconut Secret Coconut Nectar
Soak cashews in the filtered water for at least 12 hours.
After soaking, drain cashews and place them in the blender jar with all the other ingredients.
Process at high speed until completely smooth and creamy.
Leftover icing can be frozen until needed. Defrost in refrigerator.
Put icing in a squeeze bottle to make it easier to control when painting cookies.
Icing does not stay “white” on cookies. It will soak in a bit, and act more as a glaze.