Ingredients:

  • 1 pound (450 grams) Raw, Whole Cashews (must be unsalted)
  • 1/2 teaspoon (2.5 grams) Fine Sea Salt
  • 1–2 tablespoons (15–30 millilitres) Neutral Oil (Optional, for runnier consistency)
  • 1 tablespoon (15 millilitres) Sweetener (Optional, e.g., Maple syrup or honey)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a standard baking sheet with parchment paper. Spread the cashews in a single, even layer.
  2. Toast the Cashews: Bake for 8–10 minutes. The cashews should be fragrant and lightly golden brown. Remove from the oven and allow them to cool on the sheet for 5 minutes. They should still be warm when blended.
  3. Initial Processing: Transfer the warm cashews to a high-powered food processor. Process continuously for 1–2 minutes until the cashews break down into a fine, sandy powder. Stop and scrape down the sides.
  4. Form the Paste: Continue processing for another 2–4 minutes. The powder will clump together, forming a dense, crumbly paste. Stop and scrape down thoroughly again.
  5. Achieve the Sticky Ball: Keep blending. The paste will often form a large, sticky ball (this is normal as the oils begin to release). Continue processing for several minutes until this ball starts to break down.
  6. Liquefaction and Silkiness: Process for an additional 5–8 minutes. Due to friction, the oils will fully release, and the mixture will suddenly transform into a smooth, thick liquid Cashew Butter. Continue processing for 2–3 minutes past the initial emulsification for maximum silkiness.
  7. Season and Store: Stop the machine and add the salt and optional sweetener/oil. Process for a final minute to incorporate. If too thick, stream in additional neutral oil until desired runniness is achieved. Transfer the warm butter to a clean, sterilized jar and allow it to cool completely before sealing and storing.