Soak your cashews for about 3 hours, then dehydrate using your preferred method. I used a dehydrator, which took about 12 hours.
Scale your completely dried nuts and add to the the cup of your food processor. I pulse my nuts a few times to help break them up to start.
After pulsing three for four times, let the food processor process the nuts for about five minutes, or until you see the nuts clumping. Be sure to stop and scrape the sides of the cup from time to time, so that all the nuts are incorporated.
Add the oil and continue to process for another 5-7 minutes until the mixture begins to look smooth and creamy. Add the honey and process for an additional 3 minutes, or until the mixture resembles store-bought peanut butter.
Use a silicone spatula to transfer the butter to a canning or mason jar. Enjoy!
Notes
You will need: Food Processor (I use the Cuisinart 14-Cup Food Processor) Mason or Canning JarsSoaking nuts help remove naturally occurring enzyme and toxins that coat the nuts, allowing our bodies to better break down and digest the nuts. If soaking, you must dehydrate the nuts to remove the moisture before attempting to make the butter. I used a dehydrator, but the oven works just as well. For a more pronounced flavour, you can roast your nuts after dehydration. I especially enjoy this additional step for pecan, hazelnut and almond butters. I find smaller batches work well in a blender, as it is more confined. A food processor does a better job with larger batches. I generally remove the blade from my processor before attempting to scrape out the butter. Use a silicone spatula to scrape the butter from the blades and then the cup. Butter will keep in the fridge for a few weeks.