This icing is dairy-free, oil-free, gluten-free and refined sugar free! It gets it's creamy texture from cashews and it's sweet taste from dates. It resembles a cream cheese frosting, but without all the bad stuff!
1/4 cup Almond Milk or Water (this is to help thin the consistency, add more if needed)
Put the cashews in a bowl and fill it up with warm water until the cashews are covered and set aside. They will need to soak for at least 2 hours. They can also be left overnight soaking. If your dates are more firm they will need to be soaked too. Pull the pit out and discard then place the dates in a bowl of hot water so they can soften.
After that's all done, add just the dates to the food processor first. Process them until they are broken up. Then add the cashews (not the soaking water), the lemon juice, vanilla extract and salt and process again. You will have to stop and scrape the sides so it all gets mixed in. After you scrape the sides once, add a little of the almond milk in to help the consistency. I had to add up to a 1/4th of cup. You might need more or less, but use your judgement on the consistency you want. More milk will make it creamier.
Then, add the date sugar or coconut sugar and process until everything is smooth and creamy. This icing made enough to ice this double stack 9x9 cake.
This icing made enough for two 9 inch cakes. This is the cake recipe I used. It makes enough for one 9 inch cake. I used about 12 larger dates which equaled 1 cup. If you aren't used to date sugar, I recommend using coconut sugar for a sweeter taste. This icing can be made in a food processor or high speed blender, like a Vitamix. Make sure to taste it right after you blend it. If you want it sweeter, add more date sugar or coconut sugar.If you use something like maple syrup that might change the consistency a little.Letting the icing sit in the refrigerator for a few hours should thicken it up if needed.