A while back I attempted to make cashew butter and failed. I thought it would be just like peanut butter. Put a bunch of cashews in a food processor and let 'er rip. I got ground cashews. Not good. Then I learned that (sigh) you have to add a bit of oil. And you might want to add a little bit of a sweetener, like agave syrup. So I put two cups of dry-roasted cashews, a teaspoon of agave syrup, and a few tablespoons of a neutral oil in the food processor and turned it on. When it seemed it was not getting past the grind stage I added a bit more oil. I had to do this a few times. And the result was delicious.
This exercise was necessary because I wanted to make a soup that calls for cashew butter and did not find it in the first two markets I checked. I didn't have the time or energy to go to the natural foods store, where I could have found it, so instead I grabbed a bunch of cashews. It was easy, fortunately (with a food processor).
