Soaked raw cashews blend down into a silky, pourable cream, thickened with melted coconut oil and a splash of plant milk until every trace of graininess disappears. A touch of avocado oil and a bright hit of apple cider vinegar round out the flavor, while a pinch of sea salt keeps it savory rather than sweet. Once it chills and firms up in the fridge, you get a spreadable, scoopable butter that's just as good melted over warm sweet potatoes as it is spread on a crisp apple slice. Since it skips any added sugars or mystery ingredients and leans entirely on whole, real-food staples, it's an easy fit for a Whole30 kitchen. Keep a batch on hand for a quick, satisfying way to add richness to breakfast, snacks, or a post-workout plate.
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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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