1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment, trust me, you need parchment for this.
2. Spread the Cashews onto the parchment lined baking sheet.
3. Drizzle the Honey over the Cashews, stir them around a bit to coat.
4. Bake in preheated oven for 8 – 10 minutes in the middle of the oven. Depending on how hot your oven gets, you might want to start checking after about 5 minutes.
5. Remove Cashews from oven and allow to cool for about 10 minutes.
6. In a food processor, add the cooled, roasted Cashews and a pinch of Salt. Don’t forget the Salt. Of course, you can opt out, but just that pinch balances the taste beautifully.
7. Start to chop, you will have almost a powdery consistency at first. Keep pulsing away, the next state will cause to start clumping, keep going scraping down sides if needed.
8. Finally, it will start to create a creamier texture after a few minutes. I think, mine took about 3 minutes. If needed, continue to chop/pulse until desired consistency.
9. Don’t give up if it’s clumpy, you just need to continue to chop/puree and before you know it, you will Cashew Butter.
10. Keep stored in an airtight container in the refrigerator for up to a week.
11. Enjoy!

NOTES

1. You can use any nut you prefer in place of the cashews.