Step 1

Melt the coconut oil in the microwave until it's all liquid, and let it cool for about 5 minutes.

Step 2

To blanch the cashews, pour boiling water over them and let them rest for about 20 seconds, then drain the water.

Step 3

Put all the ingredients in a blender and blend for about 45 seconds, stopping halfway to scrape down the sides. Taste it now and if you want to add more salt you can.

Step 4

Pour the vegan butter into a dish with a lid and chill in the freezer for about 30 minutes.

Step 5

Take it out of the freezer and use a butter knife to gently mix the solidified parts into the parts that are still liquid. If you do this for a minute it will all become creamy and soft with a butter-like consistency.

Step 6

Store your butter in the fridge for up to 1 month. You can also freeze it for up to 3 months.