Blend together the cashew butter and coconut cream until smooth. Stir through the kefir and transfer to a clean jar with a lid. Make sure there is a few inches of space in the jar because it will expand.
Leave this sit on the bench with the lid sealed for 12-24 hrs depending on the heat. Warmer weather will need less time to ferment, cooler weather will need longer.
Once fermented store in the fridge for up to 2 weeks. Once this goes into the fridge it will become more set and more like a spread.