- 2 cups raw cashew bits and pieces
- ¼ tsp sea salt
- oil such as walnut or sesame
Place cashews and salt in a food processor. Pulse until you have a coarse flour-like consistency. Drizzle in oil and continue mixing until you have a peanut butter-like consistency. Go slow with the oil at the end, as it can easily get too runny. Place cashew butter in a jar and store in the refrigerator.
Serve with celery sticks, tart, crisp apple slices or rice crackers.