Miyoko’s butter

Ingredients
1 1/2 cups refined coconut oil *
1/2 cup homemade cashew cream **
1/4 cup + 1 tablespoon sunflower oil
2 teaspoons liquid soy lecithin
1/2 teaspoon sea salt
* Use refined coconut oil or the butter will taste like coconut.
** To make the cashew cream, place 1 cup of cashews into the Vitamix and blend with 2 cups of filtered water until super smooth and creamy, at least a minute. If you don’t have a Vitamix, either get one or soak the cashews for 4 hours. Drain the soaking liquid and add new water to make the cream.
Add the ingredients to the Vitamix or blender and let it rip for 2 minutes.
Place the silicone mold on top of a baking sheet and make sure there is room in the freezer to place it flat. This can also be done in the refrigerator but it will take longer to harden up.
Pour the butter into the molds and place in the freezer. When the butter has solidified, pop out the rectangles and place one in a small glass container in the refrigerator and the rest in a freezer safe glass container. Leave them in the freezer until you need them. Enjoy!