Cashew Cultured Butter
The process starts like cheese making, you soak the raw cashews and blend them with some water and cultures. Then let the cashew milk ferment at room temperature for 24-48h, depending on the temperature of your house. Culturing the cashew milk gives the butter a tangier taste, a more complex body, and a richer texture. It’s the secret to make it smell and taste like real dairy butter!