Instructions

• Place the 16 ounces roasted unsalted cashews in a food processor.
• Pulse several times to break the nuts into coarse crumbs, then run the processor continuously. Stop every 60–90 seconds to scrape down the sides with a spatula. Continue processing until the mixture becomes smooth and creamy, about 10 minutes total processing time.
• If using salt: add a small amount (a few shakes), pulse to incorporate, then taste. Repeat adding a little salt and pulsing until you reach your desired saltiness.
• Spoon or pour the cashew butter into a clean jar. If it is warm, let it cool to room temperature before sealing.
• Seal the jar and keep refrigerated.