• 225 g cocoa butter
• 150 g sunflower oil
• 90 g soy milk
• 20 g cashew purée
• 7 g lemon juice
• 2 g lecithin
• 0.5 g xanthan gum
• 40 g miso

Method

Heat the cocoa butter to approximately 45°C, then add the sunflower oil and mix until fully combined.

In a separate container, combine the soy milk, cashew purée, lemon juice, lecithin, xanthan gum, and miso. Blend until completely smooth.

Slowly add the warm cocoa butter and sunflower oil mixture while continuously blending. Add the fat little by little to create a smooth and stable emulsion.

Transfer the vegan butter into the desired molds and allow it to cool until firm. Once set, demold and keep refrigerated until ready for service.