Tip the bag of cashews into your food processor and press on.
Keep a light eye on the processor, giving the mixture a scrape around every so often.
If you would like a very smooth and creamy nut butter it will take about 12 minutes, if you would like something a bit more robust then it might be to your liking at about 9 minutes, but check, taste and decide for yourself.
Cashew Butter is best stored in a cool dark place.
It keeps for a long time, but best eaten within 2 months.
If your cashew butter starts to develop an oily layer on top, this is perfectly normal. It's the natural nut oils. Just stir in and use as normal.