Vegan Herb Butter

Add cashew creamer and apple cider vinegar to a bowl. Stir, and let sit for 5 minutes to allow it to curdle. In the meantime, add coconut oil, olive oil, nutritional yeast, and salt to a blender and blend until smooth. When ready, add the curdled cashew creamer to the mixture, and blend again until creamy. Add parsley, and stir. Pour into something resembling a butter dish (we used candy bar molds), and transfer to fridge to set for at least 1 hour. When ready, remove it from the fridge, and allow it to slightly soften for a few minutes. Serve over bread, biscuits, or whatever else you’d like! Store in the fridge for up to 1 week.