Ingredients
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
Directions
Blue Velvet Cupcakes with Vegan Cream Cheese Frosting
Use your leftover pulp and milk in these Blue Velvet Cupcakes with Vegan Cream Cheese Frosting. The perfect amount of sweetness and creamy frosting makes for a delicious dessert!
Servings: 12 cupcakes
Ingredients
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
Directions
Cashew Flax Milk
Step 1
Make cashew flax milk using your Almond Cow.
Cupcakes
Step 1
Preheat oven to 350º F. Line a muffin tin with 12 baking cups, set aside.
Step 2
Combine the required amount of cashew/flax milk and vinegar. Stir and let sit a few minutes until it curdles.
Step 3
In a medium bowl, stir together the flour, sugar, baking powder, and salt.
Step 4
In a separate bowl combine the cashew/flax milk and vinegar mixture, cashew/flax pulp, vanilla extract, and blue powder. Stir completely until everything is combined and there is no blue powder clumps.
Step 5
Add the wet ingredients to the dry and gently whisk together until the batter is evenly hydrated and fairly smooth (trying not to overmix).
Step 6
Scoop the batter into the prepared muffin tin so that they are 3/4ths of the way full, filling all 12 muffin molds evenly.
Step 7
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Step 8
Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Step 9
Once cupcakes are completely cooled, frost with vegan cream cheese frosting. Enjoy immediately or store in the fridge for later.
*Vegan Cream Cheese Recipe Directions
Step 1
Place cashews in a medium bowl and soak for a minimum of four hours or overnight.
Step 2
Drain and rinse cashews and place in a food processor with the rest of the ingredients except for the probiotics.
Step 3
Blend until very smooth, scraping down the sides with a spatula.
Step 4
With your spatula spoon cheese mixture into a glass container that has a lid. Stir in probiotics and cover.
Step 5
Let sit out on the counter (unrefrigerated) for about 36 hours to give it the tangy flavor of a dairy cream cheese. If you don’t want to wait that long, add 1 tbsp of plant-based probiotic yogurt instead of the capsules and use in cream cheese frosting recipe after cooling in the refrigerator.