First make homemade cashew cream:
Soak 1/2 cup of cashews for 5 hours. Drain the water off, then blend the cashews with 1/2 cup of fresh water in the blender until it is creamy. Leave it in the blender and add the other ingredients. Blend it all really well.
1 1/2 cups refined melted coconut oil
1/2 cup sunflower oil (less makes it harder)
6 teaspoons lecithin granules OR 2 teaspoons of liquid lecithin
1/2 teaspoon sea salt (more or less to taste)
1 teaspoon vinegar (probably not apple cider vinegar - it might flavor it too much)
Pour it into something. Put it into the refrigerator. It can be frozen but don’t freeze it at first; crystals will form.