If your cashews are raw, spread evenly on a baking tray and roast them at 350F for 8-12 minutes or until lightly golden brown. Let cool for 10 minutes. 

Add the roasted cashews to a food processor along with the olive oil and a pinch of salt. Omit the salt if the cashews used are already salted. 

Starting blending and stop every few minutes to scrap down the sides. When the cashews start to blend it'll turn in to a very crumbly mixture but keep going. When it starts to process down in to a butter, it starts off super thick!! But don't add anything, just keep blending and scraping down the sides. This thick mixture will eventually turn in to a smooth and creamy cashew butter. This whole process should take about 5-10 minutes. It took exactly 7 minutes in my food process to become smooth and creamy.

Add other flavors to the nut butter, if desired. See above for flavor variations.

Transfer the cashew butter to a tightly sealed jar and store for up to a month. Enjoy!