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Creamy Cashew Butter [Vegan]

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It's no secret that butter is a vital component in the baking world. It's used to brown croissants, soften brownies, and of course, pairs great with a crumbly scone. This vegan cashew butter is perfect for all of your baking and cooking needs that require butter, or it's just great for spreading on toast!

Creamy Cashew Butter [Vegan]

This Recipe is :


Cook Time



  • 1/3 cup of pre-soaked cashews
  • 3/4 cup of warm water
  • 1 teaspoon of Himalayan pink salt
  • 3/4 cup coconut oil, melted
  • 2 tablespoons olive oil
  • 1 teaspoon raw organic apple cider vinegar
  • 1 tablespoon  sunflower lecithin granules
  • 1/4 teaspoon tapioca starch
  • 1/2 tablespoon turmeric


  1. Start off by pulsing the cashew nuts with warm water in a food processor, until a creamy consistency begins to form.
  2. Once the creaminess has formed, transfer the nut puree into a small bowl with the apple cider vinegar and set aside for 10-15 minutes. After a few minutes, the mixture should congeal and thicken up.
  3. The next step includes the melted coconut oil, if it hardens, melt again in a bowl surrounded by some warm water.
  4. Add of the ingredients into a blender or food processor.
  5. Once finished, add the smooth, runny liquid to a mold or ice cube tray, and freeze for 1 hour or so.


Use sunflower lecithin granules to keep this recipe soy-free. Use a large mould for small butter sticks The butter has a shelf life of about a week or so. It's recommended that you store the butter in freezer, thaw, and use accordingly.





Traditional Caribbean recipes made vegan.

I am the founder of That Girl Cooks Healthy – The healthy haven for gluten and dairy free recipes. Being of Caribbean heritage, I want to empower people and teach how to cook some of their traditional Caribbean recipes using healthier alternatives.



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