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Add raw cashews and shredded coconut to food processor and process on HIGH setting for 5 minutes
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After 5 minutes, scrape down cashew/coconut mixture from sides of food processor, and add in coconut oil, sea salt, and vanilla
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Process all ingredients for 5 more minutes on LOW to incorporate oil, salt, and vanilla
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Store in mason jar at room temperature for about 1 week (you can store in refrigerator for a bit longer, but the coconut oil will result in the butter hardening, so you will need to warm it up to spread evenly)