A rich and creamy coconut butter blended with soaked cashews and a touch of salt, perfect as a spread or cooking base.

Yield: ~750 ml (3 cups) | Prep: 10 min (+ overnight soaking) | Chill: 2–4 hr | Total: 10 min + soak & chill

Ingredients

• 200 g (7 oz) raw cashews
• 500 g (17.5 oz) coconut oil
• 2 tsp Himalayan salt

Instructions

1. Soak the cashews in water in a covered container in the refrigerator overnight.
2. Place the coconut oil in a warm room (at least 20°C / 68°F) until softened if solid.
3. Drain and rinse the soaked cashews thoroughly.
4. Add the cashews, coconut oil, and salt to a blender.
5. Blend until completely smooth and creamy.
6. Pour the mixture into containers.
7. Refrigerate for several hours until fully set and firm.

Tips & Variations

• Store in smaller containers, keeping one in the refrigerator and others in the freezer for longer storage.
• Let it sit at room temperature briefly before use if it becomes too firm.
• Adjust the salt to taste.