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Ingredients
  • subheading: CULTURED CASHEW MILK:
  • ½ cup ( 75g)  raw cashews
  • ⅔ cup ( 160g) water
  • 1 capsule (about ⅛ tsp)  acidophilus (or a pinch of mesophilic culture)
  • subheading: CULTURED BUTTER:
  • ½ cup ( 130g) cultured cashew milk
  • 1 and ¼ cup ( 250g)  refined coconut oil
  • ⅓ cup ( 64g) grapeseed oil (or other neutral oil)
  • 1 tsp  liquid sunflower lecithin (or 2 tsp powdered lecithin)
  • 2 tsp carrot juice (for color)
  • ¼ tsp salt
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