Cashew Butter

All you need is two ingredients, an oven and 15 minutes in the food processor to make the easiest, creamy.

4 cups raw cashews
2 tsp. extra-virgin coconut oil

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3).

Place raw cashews on a medium-sized baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let cashews cool on the pan for 10 minutes.

Place slightly cooled cashews in bowl of food processor and cover with lid. Process for about 10 minutes, scraping down the sides of the bowl periodically if necessary. Once your cashews have turned into a slightly creamy consistency, with the motor running, add 2 tsp. of coconut oil and process the cashew butter for another 5 minutes, or until desired consistency.

Transfer cashew butter in a clean mason jar with a lid and store in fridge for about 2-3 weeks. If you sterilize the container by boiling it in water for 10 minutes and air-dry it, it can keep even longer, about one month or beyond.