I realize that at this point, you must think that my infatuation with all things nutty and ground in the food processor borders on serious insanity. Well, I can assure you that I am certifiably crazy, but it has nothing to do with schmears intended for toast.<br /><br />That being said, our latest venture into the nut butter world was cashew. Ben is interested in trying out one of Martha Stewart's recipes that calls for cashew butter. I must admit that out of the three that we have tried thus far, cashew butter is my least favorite, although I can't clearly articulate why. Perhaps there is a higher starch content, which in the end yields something slightly more difficult to spread than the good old Peter Pan standby. While this may not sound like a ringing endorsement, I do suggest you try it. Variety, after all, is the spice of life. Who knows? Maybe I will even venture into the world of Brazil nut butter. Does that even sound good?<br /><br />4 cups raw, unsalted cashews<br />1 1/2 teaspoons salt<br />1/4 cup oil<br />4-6 tablespoons water<br /><br />1. Set the oven at 350 degrees. On a rimmed baking sheet, spread the cashews. Roast for 20 minutes, or until nuts begin to brown and release their oils.<br />2. In a food processor, grind the nuts with the salt, scraping down the sides often.<br />3. With the machine running, pour in oil and water, again scraping the sides as necessary. If the butter seems too stiff, feel free to add more water or oil.<br />4. When the cashew butter is smooth and homogeneous, transfer to an air-tight container. Store in the refrigerator.