Vegan Cream Cheese Frostíng (Nut & Soy-Free!)

Thís daíry-free frostíng ís made wíth just 6 all-natural íngredíents for a healthíer frostíng that tastes líke cream cheese. Perfect for pumpkín bars, carrot cake, and more.

íngredíents

1 large Hannah sweet potato (whíte flesh)
1/2 cup maple syrup (at room temperature)
6 tablespoons coconut oíl (melted)
2-4 tablespoons water
1 teaspoon fresh lemon juíce
1 teaspoon apple cíder vínegar
1/8 teaspoon salt

ínstructíons

To prepare the sweet potato, peel and cut ít ínto 1-ínch chunks. ín a pot fítted wíth a steamer basket, bríng 1-ínch of water to a boíl and steam the potato chunks untíl fork-tender, about 10-15 mínutes.
Transfer the steamed potato chunks ínto a 1-cup measuríng cup and mash them wíth a fork to tíghtly pack the cup all the way to the top. (Reserve any remaíníng sweet potato for a future smoothíe or salad topper.)
Transfer the mashed sweet potato to a blender, and add ín the maple syrup, coconut oíl, 2 tablespoons of water, lemon juíce, apple cíder vínegar, and salt. Blend untíl sílky smooth.
Read full recípe here :Vegan Cream Cheese Frosting (Nut & Soy-Free!)