Low Iodine Vegan Cashew Butter
Total time2 hr 10 min
Prep time10 min
Cook time0 min
4.6(16)
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Learn more →Ingredients
16 servings
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
- 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 tipFine sea salt and table salt measure the same - no conversion needed. - 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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