These Vegan Blue Velvet Cupcakes with Cream Cheese Frosting are perfectly tender and sweet! We'll show you how to make these vegan cupcakes with your cashew/flax milk and leftover cashew/flax pulp.

See the full recipe here: [ Ссылка ]

Cashew Flax Milk
1 cup cashews
1 tbsp flax seeds or meal

Cupcakes
¾ cup cashew/flax milk (from above recipe)
1 tsp white distilled vinegar
1 ¼ cup organic all-purpose flour
1 cup organic sugar
1 tbsp baking powder
½ teaspoon salt
1 batch cashew/flax pulp (about ¾ cup)
2 tsp vanilla extract
1 tsp blue powder (for color)

Cream Cheese Frosting
1 cup (½ batch) Almond Cow vegan cream cheese recipe*
½ cup vegan butter, slightly softened to room temperature (make sure it is not melted!)
1 tsp pure vanilla extract
4 cups organic powdered sugar, more if needed

*Vegan Cream Cheese Recipe
½ cup cashews, soaked
½ cup cashew pulp (from cashew milk)
2 tbsp coconut cream (solid part from a can of coconut milk)
½ tsp apple cider vinegar
2 tbsp water
¼ lemon (squeezed juice)
probiotic powder from 1 capsule or 1 tbsp of probiotic plant-based yogurt
___________

With Almond Cow you can transform any nut, seed, or grain into plant-based milk in moments.
See Almond Cow in action: [ Ссылка ]
Got questions? Visit us at [ Ссылка ]
_____________

Let’s connect!
Follow us on Facebook: [ Ссылка ]
Join our Almond Cow Community on Facebook: [ Ссылка ]
Follow us on Instagram: [ Ссылка ]
Join us on Pinterest: [ Ссылка ]
Tweet us: [ Ссылка ]

свернуть