Turn your oven on to 175°C. Spread the cashews out evenly over a baking sheet.
When the oven has reached the right temperature, bake the cashews.
Roast the cashews for about 5 minutes and then mix them so they roast evenly.
Place the cashews in the oven again for about 5 minutes. The whole roasting process should take about 10-12 minutes. They will be golden when they are done. Keep an eye on the cashews so they don't burn!
Let the cashews cool a little bit, but not completely. I find it works best blending them when they are a bit warm still.
Add the cashews to a high speed blender and start on a low speed for a short bit, but then increase the speed up to high. As you blend the cashews, you might have to stop a few times to scrape down the sides of the jug. Just keep mixing until the cashew butter is suuuuper smooth and creamy.
When the cashew butter is completely smooth, add salt. If you want to add a splash of oil, you can do that now too. I don't usually add oil, but if you find your cashew butter to be super thick and on the dry side you can add a bit of oil. Mix until combined. Add more salt if needed.
When the cashew butter is done, pour it over to a clean and tightly sealed jar. Store the cashew butter in the fridge.
Enjoy! :)
