Soaked raw cashews get blitzed with melted coconut oil, a splash of non-dairy milk, and a touch of avocado oil until completely smooth and pourable, then a hit of apple cider vinegar and sea salt rounds out the flavor into something rich and tangy. That optional pinch of nutritional yeast adds a subtle savory depth if you want it. Once blended, the mixture chills in a loaf pan or airtight container until it's firm enough to slice or scoop, giving you a creamy, spreadable butter that melts beautifully over warm toast or oatmeal. It's built entirely from cashews and simple pantry staples, with no nuts of the peanut variety anywhere in sight, making it a solid choice for a peanut free kitchen. Keep a batch on hand for anyone who needs to swap out traditional nut butters without sacrificing that rich, creamy texture.
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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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