Cashew Butter

1. If you didn't soak the nuts earlier, pour into a glass or ceramic bowl. Cover the nuts with filtered water. Allow to soak for two to three hours.

2. After soaking, drain and rinse nuts well.

3. Spread onto parchment paper lined cookie sheets and dry in the oven on the lowest setting overnight or until dried and crunchy.

4. Alternatively, spread onto dehydrator sheets and dry at the setting recommended for nuts for the same amount of time.

5. If solid, melt coconut oil to liquid.

6. Add a handful or two of cashews to your food processor, turn on, and slowly add melted coconut oil until you have a very smooth and liquid nut butter.

7. Add more nuts to thicken the butter, and then alternately add oil and nuts to achieve a uniform, desired consistency.

8. Add a drizzle of honey and pinch of sea salt to taste.

9. When your butter is the perfect thickness and balance of salt and sweet, scoop into glass jars.

10. If refrigerated, the coconut oil will cause the butter to harden, so I usually keep one jar in the cupboard, and back up jars wait in the fridge.