GUILT-FREE VEGAN BUTTER

Directions

1. STEP 1: Soak cashews for a few hours. Have all your ingredients and the molds ready so you can work quickly.

2. STEP 2: In a food processor, combine the cashews and water and mix until you have a smooth puree. The consistency should be like cream. Pour the cashew puree into a bowl and add the apple cider vinegar and salt. Stir and set aside for about 10 minutes. It should thicken a bit.

3. STEP 3: Clean out the food processor. If your coconut oil is not at room temperature, you can heat it in the microwave until it’s just melted and then let it cool to room temperature.

4. STEP 4: Add the coconut oil, the canola oil, the cashew puree mixture, the sunflower lecithin, and the guar gum to the food processor.

5. STEP 5: Process for about 2 minutes until it is completely smooth. Pour the mixture into the mold and freeze it until it is solid, about an hour or so. You can use an ice cube mold for short sticks of butter, or you can use a small container for a tub effect. When it is solid, carefully pop the butter out of the mold.

6. STEP 6: This recipe makes 3 short sticks of butter. Wrap each in plastic wrap and put them in the freezer, where they should last for a year. When you want to use one, transfer it to the refrigerator in an airtight container.