Vegan Butter

Born in Asia means that food is part of who I am. Love to cook from scratch if I have the time, and with clever shortcuts and substitutes if not.

200ml water

160g cashews, soaked overnight

250ml refined coconut oil, melted (it is important to use refined and not unrefined to avoid a strong coconut flavour)

20ml sunflower oil

1tbsp apple cider vinegar

2tsp soy lecithin granules

1tsp salt (don't add if using the butter for vegan croissants)

Directions at theroseandbean.com

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