75g raw cashews
½ capsule acidophilus
130g cultured cashew milk
250g refined coconut oil
1tsp liquid sunflower lecithin
64g sunflower oil (or other neutral oil)
5 tsp carrot juice
¼ tsp salt
Make cultured cashew milk, 24hrs before.
Place the cashews in a bowl of water, cover and soak for 8 hrs.
Drain the cashews, put them back in the bowl. Bring a pan of water to the boil. Once boiling pout the water over the cashews, to kill possible bacteria. Drain the cashew.
Add them to a blender with the 160g water and blend on high speed until smooth and creamy. Scrape down the sides from time to time to everything is smooth.
Transfer to a small bowl and stir in acidophilus powder. Cover with a clean towel and let sit at room temperature for at least 24hrs. The cashew cream should have a light sour taste, and you should see some air bubbles.
Melt the coconut over low-medium. Measure 1 and ¼ cup of melted coconut oil and put in blender.
Add the cultured cashew cream, sunflower oil, sunflower lecithin, carrot juice, and salt. Blend on a high speed for about 1 min.
Pour into 6x4 inch container (500g) and refriegerate to set.