It’s a gray day, again, we seem to be having a lot of them since I’m kind of keeping track. We’re supposed to get rain tomorrow, but I’m not sure the weather is going to wait.
The weather, as always, does what it wants.
It’s a week that went by quickly somehow, it was Monday, then it was Wednesday, then it was Friday and I can’t even tell you where Tuesday and Thursday went. Maybe they never happened.
Maybe someone is messing with time again.
Maybe the news of a Supreme Court more corrupt than we’d imagined makes the time fly by. Who knows.
I decided to try a cashew/date frosting for my dairy-free and ultimately vegan cake. I made it as a test batch, really, as I didn’t believe such a thing was possible. It only has cashews and dates, which you soak, some vanilla plant milk (I used almond, that’s what I have) and a pinch of salt. I added some vanilla, because why not.
And it is amazing. Truly amazing. It’s its own flavor, it’s own thing, and a perfect texture on top of a cake. No powdered sugar so it’s not that intense sweetness.
One caveat though, you really need a powerful blender. I have a Ninja with a spread/smooth cup thing that you turn while making stuff like nut butter. Even with that, I went three of the “spread” program rounds.
Otherwise, though, it’s a wonderful option to have, even for non-vegan baking. It’s likely healthier than buttercream, given the base is nuts rather than butter, and is gluten-free. I’m not sure if powdered sugar is, I haven’t checked, but I have a gluten-free friend who loves cashews. Seems like a win.
And something different.
My experiments in baking this week were fun and a success.
Anyway, that’s it for me this week, have a great Friday and a fantastic weekend.
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