Method

1. Preheat oven to 175’C
2. Line a large baking sheet with baking/parchment paper (or a non-stick silpat mat), then add your cashews making sure they are spread evenly (not crowded).
3. Roast the nuts for 5-7 minutes, until gloriously golden, deliciously fragrant and lightly toasted.
4. Pour cashews into the bowl of your food processor or blender, add salt, and process until smooth and creamy (or your desired consistency). Note: Initially they will grind down into a powder, but give it a minute or two and the oils will extract, leaving a thick and creamy mix. You may need to stop and scrape down the sides of the bowl occasionally.
5. Once you have blended to your desired consistency, add the vanilla and remaining spices, and process until well combined. Note: If you prefer a thinner/runnier nut butter, feel free to add a little water, 1 tablespoon at a time, to reach desired consistency.