From: Chocolate and Zucchini
200 g (2 cups) unsalted, unroasted cashews (pecans work well, too)
Salt, to taste (I recommend fleur de sel or kosher salt, for the little specks of saltiness they provide)
Makes about a cup. The recipe can be doubled.
The nuts can optionally be roasted. Preheat the oven to 180° C (350° F). Spread the cashews on a rimmed cookie sheet, and toast in the oven for 8 minutes or until fragrant, watching them closely and stirring halfway through. Let cool for a minute.
Combine the cashews and 1/4 teaspoon salt in a food processor. If you want the nut butter to be chunky, pulse until reduced to small chunks. Remove 1/4 cup of the chunks, strain them through a medium-mesh sieve set over a bowl to keep only the chunks and not the fine powder. Set the chunks aside and return the fine powder into the food processor.
Process at high speed until powdered and then creamy, scraping the sides of the bowl every once in a while. Taste, add a little more salt if desired, and mix again to incorporate. If you’ve reserved chunks, fold them in by hand. Transfer into a jar, close tightly, and keep in the fridge.