Preheat your oven to 325 and evenly spread the cashews out on a baking sheet. Roast them in the oven for 10-20 until they begin to turn light brown. Stir them with a spoon occasionally and watch them closely towards the end of the roasting time so that they don't burn.

(Using a Blender) Let the cashews cool and place them in a high speed blender with a three ½ inch pieces of whole vanilla bean. Follow your blender's instruction manual for how to make nut butter and make sure not to blend for more than a minute as you may overheat your blender.

(Using a Food Processor) Alternatively, using a food processor, add in the roasted and cooled cashews and the vanilla bean to your processor bowl and process for 20 minutes or so until a creamy butter forms, scrapping down the sides of the bowl often. This process takes quite a while, but be patient and make sure to continue processing the cashew until they pass the dry clumpy phase and turn into smooth, creamy nut butter.

Store this Homemade Vanilla Cashew Butter in your refrigerator in an airtight container.