While you’re waiting for the cake to cool make your icing. In a blender add soaked cashews (strained), canned coconut milk, vanilla extract, agave, lemon juice, apple cider vinegar, and pinch salt. Blend or pulse to combine. Then, slowly pour in 4-6 tbsp almond milk until cashew icing blends into a smooth, creamy and pourable mixture. (I used 6 tbsp almond milk total).