For Cashew butter.
240g roasted lightly salted cashews (if salted, don`t use to much salt)
½ tsp salt, or to taste
Add the cashews to a high speed blender, and blend on low for 8-10 minutes or until creamy, scraping down the sides with a spatula. Add the salt, and blend for 20-30 seconds. The rest of the cashew butter you can transfer to a jar or airtight container, and store in the refrigerator. Use it as spread on bread.
Any roasted cashews will work! I recommend unsalted so you can better control the amount of salt, but those can be hard to find. Do not use raw cashews.