Ingredients:

  • 1/2 cup Organic Raw Cashews, soaked for 4 hours and drained
  • 1/3 cup Filtered Water
  • 1 tbsp Nutritional Yeast, finely ground
  • 1 tsp Sea Salt
  • 1 cup Refined Coconut Oil
  • 3 tbsp Light Olive Oil
  • 2 tsp Liquid Sunflower Lecithin
  • 1 tsp Apple Cider Vinegar

Instructions:

  1. Create the cashew milk concentrate by combining soaked cashews, filtered water, nutritional yeast, sea salt, and apple cider vinegar in a high-speed blender. Blend on the highest setting for 2 minutes until completely smooth and creamy.
  2. In a small saucepan over low heat, gently melt the refined coconut oil. Once liquid, whisk in the light olive oil and liquid sunflower lecithin until the mixture is a uniform gold color.
  3. With the blender running on its lowest speed, slowly stream the melted fat mixture into the cashew base. Once fully incorporated, increase the speed to high for 30 seconds to finalize the emulsion.
  4. Immediately pour the liquid mixture into silicone butter molds or a glass storage container. Tap the molds firmly to remove air bubbles and refrigerate for at least 4 hours to set the crystalline structure.