Creamy Cashew Vegan Butter

Steps

1. 1

   Soak the cashews

   Cashew·1 cup

   • Place cashews in a bowl and cover completely with cold water.
   • Soak for at least 4 hours or overnight for the creamiest result.
   • Drain and rinse the cashews thoroughly before using.
2. 2

   Blend until smooth

   Olive oil·4 tbspSunflower oil·2 tbspCoconut oil·2 tbspNutritional yeast·1 tspSalt·1/2 tspTurmeric powder·1/4 tsp

   • Add soaked cashews, olive oil, sunflower oil, melted coconut oil, nutritional yeast, salt, and turmeric to a high-speed blender.
   • Blend on high until completely smooth and creamy with no lumps.
   • If the mixture is too thick to blend, add water one tablespoon at a time and blend again until silky.
3. 3

   Freeze and serve

   • Pour the blended mixture into a small container or silicone mold.
   • Freeze for 4–6 hours until firm and set.
   • Scoop or slice to serve as a spread or use as a vegan butter substitute.

Macros per serving