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Soak the nuts for a minimum of 8 hours in the refrigerator with enough water to cover. Drain the nuts, discarding the soaking water, and add them to a high-powered blender. If short on time, cashews may be covered with boiling water and left out to decrease the soaking time to about 2 hours.

Remove lid from jar of coconut oil and microwave 30 seconds to 1 minute until liquefied. Measure 1/4 cup and add to the blender with the remaining ingredients.

Process the contents on high speed until completely smooth and creamy, stopping to scrape down the sides of the blender jar and push the mixture down into the blades as necessary. Transfer to a container with a lid and refrigerate until well-chilled and thickened.