Simple Cashew Butter

Hey friends! Today, we're making vegan cultured cashew butter! Whether it's hot buttered toast, zesty lemon pasta, or delicious cakes, this cashew butter is your secret weapon. If you looking at this thinking "TWO DAYS?!! NO WAY", keep in mind that you aren't standing in the kitchen for two days! You just have to prepare a little.

Day 1: Cashew Milk (Around 20 Minutes)
• 1/2 cup raw cashews (soaked overnight)
• 2/3 cup water
• 2 capsule (about 1/8 tsp) acidophilus

Day 2: Cultured Cashew Butter (Around 20 Minutes)
• 1/2 - 2/3 cup cultured cashew milk
• 1 and 1/4 cup refined coconut oil (refined to ensure no coconut taste)
• 1/4 tsp salt

Day 1 Instructions:
1. Drain and rinse the soaked cashews, keeping them in the bowl.
2. Pour boiling water over the cashews to kill any bacteria, wait for a minute, and then drain again.
3. Place the cashews in a blender with 2/3 cup of filtered water.
4. Blend until smooth, scraping down the sides as needed.
5. Pour the creamy cashew mix into a small bowl, stir in the acidophilus and cover.
6. Leave it at room temperature for 24 hours.

Day 2 Instructions:
1. Your cashew milk should have thickened, with air bubbles and a light sour taste.
2. Measure out ½ – ¾ cup and pour it into the blender.
3. Place the coconut oil jar in a bowl and surround it with boiled water to melt the oil. Measure 1 cup, then pour it into the blender.
4. Blend for about 1 minute until smooth.
5. Pour into the container and place it in the refrigerator for 2-3 hours before using.