Cultured Cashew Vegan Butter

YIELD: 500g



75g raw cashews

160g water

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


  1. Make cultured cashew milk, 24hrs before.

  2. Place the cashews in a bowl of water, cover and soak for 8 hrs.

  3. 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.

  4. 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.

  5. 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.

  6. Melt the coconut over low-medium. Measure 1 and ¼ cup of melted coconut oil and put in blender.

  7. Add the cultured cashew cream, sunflower oil, sunflower lecithin, carrot juice, and salt. Blend on a high speed for about 1 min.

  8. Pour into 6x4 inch container (500g) and refriegerate to set.