I learnt about this amazing icing on a trip to California, where in Costa Mesa there was this incredible café '118 Degrees', it is a raw food café and this was but one of the many delights I discovered there. Makes 1 cup (Serves 8) • 1 cup (120g) raw, unsalted cashews • 1 tablespoon fresh lemon juice • 1 tablespoon agave nectar (honey or rice malt syrup) Place the cashews in a bowl and cover with water. Soak overnight. Drain, reserving liquid, and transfer the soaked cashews to a blender. Add the lemon juice, nectar and 1/4 cup of reserved liquid, and blend until smooth. Stop a couple times to scrape the mixture down over the blades to ensure a smooth blend. Use this healthy crème as a substitute for most frostings or icings. It is also nice spread over pancakes and crêpes, or spooned over fresh seasonal berries and fruits.