A few months ago, I started making my own almond butter. It is one of the best decisions I have ever made. The process is relatively simple but the taste is absolutely amazing. I decided it was time to play around with the recipe. I have been contemplating adding cashews in for quite a while. I figured they would add a bit of extra richness and creaminess to the mixture. They did just that and now there is no going back!

Cashew Almond Butter

1 1/2 cups raw cashews

1 1/2 cups raw almonds

cinnamon to taste

Preheat oven to 350 degrees. Place cashews and almonds on a baking sheet and spread them out evenly. Roast for 9 minutes. Remove from oven and allow to cool for a few minutes. Place nuts into a food processor and blend until smooth. Switch mixture to a blender and mix on low speed until mixture becomes super creamy. Add cinnamon to taste and blend again. Put mixture into a glass jar and allow to cool completely. Once cool put lid on jar and put in refrigerator.

* I use both a food processor and blender because I have a small food processor that will only chop or grind. For the creaminess I am looking for I have to switch it to my high speed blender to finish the job.

* You could also add vanilla and/or salt to taste.