This is an adaptation of the vegan butter video I posted before. I wanted to make a cultured butter, and this is it!
1/4 cup raw cashews, soaked in 1 cup water (blend after 6 hours to make cashew milk)
2 tbsp Silk Coconut Milk yogurt
–Mix the yogurt into your milk and set it on the counter for 24 hours for the cultured flavor to develop. Use a bowl with a cover.
After 24 hours, put the milk into your blender and add:
1 tsp salt
2 cups REFINED coconut oil
1 cup canola or other unflavored oil (like grapeseed)
3 heaping teaspoons of soy lecithin (I used 4 here, but 3 is good)
Blend everything together for at least two minutes. The longer you blend, the more “whipped” the butter will be.
Put into containers in your fridge and let cool until hardened. Enjoy!