The perfect sweet finishing touch on any dessert, this healthy Sweet Cashew Glaze is super yummy and easy to make. Drizzle this luscious goodness over cakes, muffins, cookies, cupcakes, pancakes, dessert breads, and more – your imagination is the limit. Adding a lovely sweetness without being overbearing, this creamy glaze is sure to please. Bonus: mix and match spices/extracts for endless flavor possibilities.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi there, Ameera here!
Sometimes, you just need to kick up your dessert culinary creations by adding a finishing touch. This easy to make Sweet Cashew Glaze does exactly that in an oil free, refined sugar free, and healthy way. It is perfectly delicious drizzled over desserts.
Dessert Glaze
We recently used this glaze on our Vegan Healthy Buckwheat Cake, it was the perfect complement to this cake. It’s also amazing on muffins, cakes, pancakes, and other desserts. It is so tasty!
The best part is that you simply can’t go wrong because it is super easy to make. Just place all your ingredients into a high-speed blender, give it a whirl until everything is creamy and smooth, then drizzle away!
We’ve added this loveliness to the following recipes:
- Vegan Healthy Buckwheat Cake
- Vegan Hummingbird Breakfast Cookies
- Healthy Vegan Pumpkin Muffins
- Vegan Zucchini Muffins
I’ll let Mom tell you more.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Hi! Robin here!
I love this dessert drizzle. As Monkey said, we recently put it on our Healthy Vegan Buckwheat Cake and it was so good. I wanted to eat the whole cake. TP thought the cake with the glaze drizzled all over was super delicious. We loved it too, but he seemed to REALLY, REALLY love it, which is a good thing. We are always up for a rave review. LOL
Plus, it’s so versatile. You can switch up the flavors by changing the flavor extracts and spices to fit all different kinds of tasty desserts.
We hope you give this recipe a try! If you try this glaze recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products used:
- High-Speed Blender
Sweet Cashew Glaze
- Prep Time: 3 Mintues
- Total Time: 3 Minutes (+ cashew soak time)
- Yield: about 3/4 cup 1x
- Category: Sauce
- Cuisine: American
Description
The perfect sweet finishing touch on any dessert, this healthy Sweet Cashew Glaze is super yummy and easy to make. Drizzle this luscious goodness over cakes, muffins, cookies, cupcakes, pancakes, dessert breads, and more – your imagination is the limit. Adding a lovely sweetness without being overbearing, this creamy glaze is sure to please. Bonus: mix and match spices/extracts for endless flavor possibilities.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
Base Recipe
- ½ cup cashews
- 3 Tablespoons unsweetened plain plant milk
- 3 Tablespoons organic maple syrup
Add-ins:
- ¼ teaspoon (+/-) vanilla (or other flavor extracts, example: almond, orange, etc)
Optional Add-in:
- 1/8 teaspoon (+/-) cinnamon (or other spices/herbs, example: pumpkin pie, zest, etc)
Instructions
- Quick soak the cashews by placing them in a small bowl and covering them with boiling water. Soak for 20 minutes, then discard the water (or fast method, place raw cashews in a small pan, cover with water and boil for 10 minutes, then briefly rinse with cold water to cool them down).
- Placed the soaked cashews and all the remaining ingredients into a high-speed blender. Blend on high for one minute or until very smooth and creamy.
- Test flavor and consistency. If the glaze is too thick, add a little more plant milk and blend again.
- Drizzle over your favorite cake, muffins, pancakes, or desserts.
Notes
*Makes: about ¾ cup
*Storage: Refrigerate any desserts that are topped with the glaze. OR refrigerate the glaze separately from the desserts, and then add to the individual servings.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
The taste is great…maybe a little too good. If you have triggers this could be one. I used a coffee flavored extract rather than vanilla and a bit of allspice. I will say this does not mix well in a Vitamix or standard blender, probably works great in a bullet. You would have to double the recipe to be able to make this in a standard blender, the amount otherwise is too little to effectively blend, at least in my blender. However if you have an immersion blender you could put in a mason jar and use a stick blender… Read more »
Hi there Deedwan 🙂 Yaaayyy!!!! We are SO excited that you enjoyed this recipe!!! Oooo, coffee flavor sounds fantastic especially with the cookie scones! We originally created this recipe in our nutri ninja, which is a small bullet like blender. Since creating this recipe, we’ve purchased a Vitamix with a 32oz container and typically double the recipe. We’ll add to the notes that if you are using a larger blender you may want to double the recipe. The key is a very strong blender to create a smooth consistency. Thank you so much for your wonderful feedback! -Ameera and Robin… Read more »
Hi everyone! I want to make the glaze but I am allergic to cashews. Could you tell me if the recipe would work if I used pecans instead of the cashews? I made the healthy buckwheat cake and added pecans and cranraisins to the batter before cooking. I also had some sliced apples leftover and added them to the top after it was done baking. Drizzled with some maple syrup and pecans and placed under the broiler on low till the apples were sizzling. Can’t wait to have dessert after dinner. Would love to send a picture but can’t figure… Read more »
Hi there Patricia 🙂
Thank you so much for reaching out to us! We are so thrilled that you gave our buckwheat cake a try and love those tasty adaptations. We hope you enjoy the cake as much as we do. As for the sweet cashew glaze, we aren’t sure how well pecans would work with this recipe. Macadamia nuts would be the best substitute or perhaps blanched slivered almonds. If you give it a try, we’d love to hear how it turns out.
-Ameera and Robin 🙂
Hi Ameera and Robin! We love this cake. I followed the recipe exactly and baked it in an 8×8 cake pan. It turned out perfectly baked and a nutty brown color (not gray!). After cooling it, I cut the cake into 9 pieces, then served each piece cut in half crossways, “stuffed” with apricot jam in the middle, and powdered sugar sprinkled on top. It was delicious! I will definitely make this again with your cashew glaze and fresh fruit. Thank you! 💖 Franny
Hi there Franny,
YAYYYYY!!! We are thrilled that you gave this cake a try and enjoyed it! We appreciate you taking time to leave us an awesome review!
-Ameera and Robin