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ALLERGENS: NUTS (CASHEWS)
Ingredients
200 g cashews, soaked 4–6 hours then drained
40 g extra virgin olive oil
40 g organic cacao butter, melted
4 tbsp warm almond milk
1½ tsp apple cider vinegar (or white wine vinegar)
½–¾ tsp fine salt (optional)
1 tsp vanilla paste (optional)
Instructions
Soak the cashews in warm water for 2-3 hours, or overnight in cold water. Drain well.
Add the soaked cashews, olive oil, melted cacao butter, vinegar, salt and almond milk to a high-speed blender.
Blend until completely smooth and silky.
Transfer into a jar and refrigerate for at least 5 hours or overnight. By morning it will firm into a spreadable “butter”.
The butter can be preserved in a clean jar, in the fridge for approximately 5 days.
Notes:
If you are using this butter for baking, keep the almond milk at a maximum of 4 tablespoons. This keeps the moisture low, which helps during baking.
If you are using the butter as a spread, you may add 1 extra tablespoon of almond milk to help the mixture emulsify quicker and create a softer, more spreadable texture.
After blending, allow the butter to cool to room temperature before refrigerating. Putting warm butter straight into a cold jar can create condensation, which affects the final texture and reduces shelf life.
The finished butter should be thick, glossy and smooth, and it will firm up to a soft, spreadable consistency after chilling overnight.
This cashew-based vegan butter has a similar fat content, water balance and melting behaviour to commercial vegan baking butters such as Naturli and Flora Plant. It creams well with sugar, melts evenly in the oven and can be used as a 1:1 substitute for softened butter in most baking recipes.
Nutritional value per portion* / Calories: ~125.0 kcal, Protein: ~1.0 g, Fibre: ~0.3 g, Carbohydrates: ~3.0 g, Fat: ~12.0g
