This creamy spread comes together with soaked raw cashews blended until silky, with melted coconut oil and a splash of non-dairy milk giving it that rich, buttery texture without any dairy in sight. A touch of apple cider vinegar adds a subtle tang, while sea salt and a pinch of nutritional yeast round out the flavor with just a hint of savory depth. Blending it low and slow until completely smooth is the trick to getting that pourable, cream-like consistency before it sets up firm in the fridge. Once chilled, it slices or scoops beautifully and melts into a glossy pool over warm toast, oatmeal, or pancakes. Since the whole recipe is built from simple whole-food ingredients with nothing sweetened added in, it's an easy, satisfying option to keep on hand if you're watching added sugar. Make a batch on a Sunday and you'll have a rich, spreadable staple ready to go all week long.
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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.
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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