Today I had a whole day on fresh grapefruit and lemon juice-I loved it! And for the family I made sour soup with bread and homemade raw butter (all vegan and gluten free of course). The butter (as you can see in the picture) is a bit hard when taken out of the fridge, but after 5 minutes at room temperature you can spread it beautifully. Such butter is much healthier than any other, and the taste is really outstanding!
Butter - 1 and 1/2 cups coconut oil melted in a water bath - 3 tbsp olive oil - cashew cream (see recipe below) - Salt and lemon juice to taste - Turmeric for colour
Cashew cream: - 1/2 cup cashews soaked overnight in water - 1/3- 1/2 cup of water - 1 heaping tablespoon of vegetable unsweetened yogurt (e.g. cashew, almond, coconut)
How do I make it? First prepare the cashew cream. Rinse soaked nuts with fresh water on the strainer, put it in the blender and mix together with water to a cream. Put the cream into a glass jar (properly sterilised with boiling water) and add a spoonful of yoghurt. Mix thoroughly. Cover with a cloth, secure it with a rubber band and leave for 24 hours. After this time the buttercream is ready (make sure there is no mould on the top).
Blend the buttercream with the remaining ingredients to a smooth paste. Pour the mixture into a glass container and place it in the fridge until firm.
Store in the fridge up to 1 week (some can be frozen straight away).