Since people know I know a lot about food and I hang out with a lot of foodies qustions often come my way. i have decided to start posting those question here as well since being a cook is more about chemistry than measurements.
This is pulled from a conversation about making frosting for a cake without corn starch and powdered sugar:
the toffuti should work well but you do need a sweetener. agave, stevia or dates would probably work. coconut flakes as well or thai young coconut. if you use dried flakes soak them first or they will be grainy. same with the dates. stevia tastes funny to most ppl. if I were you I think I would soaks some cashews, dates and coconut drain it and blend it up with the meat of a thai young coconut adding the coconut's milk until smooth. If it was too runny then I would add agar agar and if it was not sweet enough agave. (99% of raw foodist would still consider this raw btw. and that 1% would be lost by the time you say cashews so...)
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