Place the raw cashews in a bowl. Cover and let them soak overnight or for at least 8 hours.

Drain the cashews and put them back in the bowl. Bring a pot of water to a boil. Once boiling, pour the boiling water over the cashews. This step will kill viable bacteria. Drain the cashews.

Add them to a blender with ⅔ cup of water and blend on high speed until smooth and creamy. Scrape down the sides from time to time until everything is smooth.

Transfer the cashew milk to a small bowl or container and stir in the acidophilus powder. Cover with a clean towel or with plastic wrap and let sit at room temperature for about 24 hours (up to 48 hours). The cashew cream is ready when it has a light tangy taste. You should also see some air bubbles. This means the fermentation worked.

Melt the coconut oil over low-medium heat. Measure 1 and ¼ cups of melted coconut oil and put it in a blender. Add ½ cup of cultured cashew milk, neutral oil, sunflower lecithin, salt, and carrot juice. Blend on high speed for about 1 minute.

Line a 6x4-inch container with parchment paper. Transfer the mixture to the container and place it in the freezer for at least 1 hour or until firm. Once firm, transfer to the refrigerator. It will become softer after a few hours.

This vegan butter will keep for up to 7 days in the refrigerator. Since this butter contains live cultures, it might get stronger in taste/smell as time passes. It will keep in the freezer for up to two months.