Cultured Cashew Butter

Nov 4

1/2 cup raw cashews (soaked overnight)

2/3 cup water

1 capsule (about 1/8 tsp) acidophilus (or a pinch of mesophilic culture)

1/2 cup cultured cashew milk

1 and 1/4 cup refined coconut oil (refined to ensure no coconut taste)

1/3 cup grapeseed / avocado oil (or other neutral oil)

2 tsp powdered sunflower lecithin

1/4 tsp salt

Drain and rinse the soaked cashews, keeping them in the bowl
Boil a kettle and pour over the cashews (to kill any bacteria)
Leave for a minute and drain again
Place in a blender with ⅔ cup filtered water
Blend until smooth (best with a high-powered blender such a Vitamix or a Waring) scraping down the sides as you need
Pour into a small bowl, stir in the acidophilus powder or mesophilic culture and cover with a clean cloth
Leave out at room temperature for 24 hours
INSTRUCTIONS DAY 2
- Line a container, around 4x6 inches, with parchment paper
- By now the milk should have thickened, you should see air bubbles and should have a light sour taste (see image below) - measure out ½ cup and pour into the blender
- Place the coconut jar into a bowl and surround with boiled water to melt the oil, measure the required 1¼ cup then pour into the blender
- Add the grapeseed / avocado oil, sunflower lecithin and salt
- Blend for around 1 minute, until smooth
- Pour into the prepared container and freeze for at least an hour
- Remove and place in refrigerator for 2-3 hours before use
  At this point, the texture should be butter-like and you can go ahead and enjoy it! Alternatively you can place the butter into a food processor, processing with some of the remaining cashew milk, until fluffy and light, scoop into a container and store in the refrigerator for 7-10 days

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