Cultured Cashew Butter

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Although this is a 2 day process, don’t be put off! You don’t need to stand over the butter as it develops. And it’s so worth the effort!

INGREDIENTS for CASHEW MILK (day 1 - around 20 minutes)

1/2 cup raw cashews (soaked overnight)

2/3 cup  water

1 capsule (about 1/8 tsp) acidophilus (or a pinch of mesophilic culture)

INGREDIENTS for CULTURED CASHEW BUTTER (day 2 - around 20 minutes)

1/2 cup cultured cashew milk

1 and 1/4 cup refined coconut oil (refined to ensure no coconut taste) 

1/3 cup  grapeseed / avocado oil (or other neutral oil)

2 tsp powdered sunflower lecithin

 1/4 tsp salt

INSTRUCTIONS day 1

  • Drain and rinse the soaked cashews, keeping them in the bowl

  • Boil a kettle and pour over the cashews (to kill any bacteria)

  • Leave for a minute and drain again

  • Place in a blender with ⅔ cup filtered water

  • Blend until smooth (best with a high-powered blender such a Vitamix or a Waring) scraping down the sides as you need

  • Pour into a small bowl, stir in the acidophilus powder or mesophilic culture and cover with a clean cloth

  • Leave out at room temperature for 24 hours

    INSTRUCTIONS day 2

    • Line a container, around 4x6 inches, with parchment paper

    • By now the milk should have thickened, you should see air bubbles and should have a light sour taste (see image below) - measure out ½ cup and pour into the blender

    • Place the coconut jar into a bowl and surround with boiled water to melt the oil, measure the required 1¼ cup then pour into the blender

    • Add the grapeseed / avocado oil, sunflower lecithin and salt

    • Blend for around 1 minute, until smooth

    • Pour into the prepared container and freeze for at least an hour

    • Remove and place in refrigerator for 2-3 hours before use

      At this point, the texture should be butter-like and you can go ahead and enjoy it! Alternatively you can place the butter into a food processor, processing with some of the remaining cashew milk, until fluffy and light, scoop into a container and store in the refrigerator for 7-10 days 

This has been a long process of experimentation, inspired by Miyoko’s Creamery and Full Of Plants. I feel strongly that it is much better for us than a lot of the packaged vegan spreads out there. I also feel it is important to remember that this is a “treat” food. We should all strive to eat a minimal amount of oil for optimal health.

Leela Le NouryComment