Roast cashews on a baking sheet for about 15 minutes*.
After removing from oven, transfer cashews to a food processor and grind until a smooth, creamy consistency is achieved, about 10 minutes.
If adding salt**:
Add a small amount of salt (a few shakes), pulse to incorporate, and then taste to determine if you need more salt. Continue until your desired saltiness is reached.
White still warm, pour cashew butter into a jar and keep refrigerated.
*I like to buy roasted nuts and then roast them a bit more at home. I think it gives the nut butters a better flavor. **Salt is optional. I prefer to add a little to bring out the flavor, but not as much as is in commercially salted nut butters.