400g unroasted, unsalted cashews
0.35l Storage jar
15 – 20 minutes
- Heat oven to 170°C/150°C (fan).
- Spread the cashews evenly on a baking tray (you may need to do this in two batches).
- Turn the cashews halfway through cooking time.
- Once roasted leave to cool slightly.
- Once cooled put the nuts in a blender – stopping every minute or two to scrape down sides (I used a spoon). Blend until the desired consistency is achieved.
It’s lovely spread thickly onto a slice of toasted brioche.