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A serving of up to about 2 tablespoons of balsamic vinegar is low in fructose. This recipe works out to right about that much per serving, so it is likely Low Fructose, though it does not leave room for a second helping. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
Combine the drained cashews, water, lemon juice, melted coconut oil, nutritional yeast, and salt in a high-speed blender. Blend on high for 60–90 seconds, scraping down the sides once, until completely smooth and creamy with no visible cashew pieces.
Transfer the cashew mixture to a sheet of plastic wrap or parchment paper. Shape it into a log roughly 2 inches in diameter, roll it tightly, and twist the ends to seal. Refrigerate for at least 2 hours, until firm enough to slice cleanly.
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