Low Sodium Vegan Cashew Butter

Total time2 hr 10 min

Prep time10 min

Cook time0 min

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Ingredients

16 servings

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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½ cup refined coconut oil, melted
3 tbsp unsweetened non-dairy milk
1 tbsp refined avocado oil or light olive oil
1 tsp apple cider vinegar
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp nutritional yeast (optional)

Instructions

1
Drain and rinse the soaked cashews, then add them to a high-speed blender or food processor along with the melted coconut oil, non-dairy milk, avocado oil, apple cider vinegar, salt, and nutritional yeast, if using.
2
Blend on high for 2–3 minutes, scraping down the sides every 30 seconds, until the mixture is completely smooth and creamy with no visible cashew pieces — it should look like a pourable, uniform cream.

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