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NON-DAIRY CASHEW BUTTER
Cashew-based butter has a creamy and smooth texture with a slightly nutty flavor.
INGREDIENTS
1 cup/250 ml raw cashews, soaked overnight
½ cup/125 ml refined coconut oil, melted
¼ cup/60 ml water
1 tbsp/15 ml nutritional yeast
1 tbsp/15 ml lemon juice
½ tsp/2 ml salt
METHOD
Cover the cashews with water, soak overnight, drain and rinse. Blend the cashews, melted coconut oil, water, nutritional yeast, lemon juice, and salt until smooth and creamy in a blender or food processor.
Pour the mixture into a glass jar or airtight container and refrigerate until firm, approximately 2 hours. Once solidified, cashew butter can be used like traditional dairy butter.
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