You can easily make your own cashew butter by blending 2 cups raw cashews in a food processor for about 10-15 minutes (scraping down the sides as needed). If you do this, LET IT COOL before adding anything to it, and whisk by hand or the mixture can “seize” or curdle or do all kinds of funky stuff.
I prefer the version WITHOUT the extra coconut milk added. And I liked it better with LOTS of fresh lemon zest. I highly recommend a microplane. There’s no comparison in the ease of zesting compared to my old zester. I love mine!
Keep refrigerated. Should last about a week in the fridge. Can also be frozen, but I would freeze without the whipped cream and garnishes for best results.