Instructions

• Preheat oven to 350°F (177°C). Spread 2 cups raw cashews in a single layer on a baking sheet.
• Roast the cashews 10 to 12 minutes, stirring or shaking the pan once halfway through, until they are lightly browned and smell toasted.
• Remove cashews from the oven and let them cool for 5–10 minutes so they are warm but not hot.
• Transfer the cashews to a large food processor. Add 1/2 teaspoon salt.
• Process the cashews, stopping to scrape down the sides of the bowl as needed, until they begin to release their oils and form a smooth, creamy butter—about 5 to 10 minutes total.
• With the processor running, slowly stream in 1 tablespoon melted coconut oil and 1 tablespoon honey. Continue processing until the butter reaches your desired smoothness, scraping the bowl once or twice.
• Transfer the cashew butter to an airtight container or mason jar. Let cool to room temperature, seal, and store. Enjoy!