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Cashews are readily available in the bulk section or nuts section at most grocery stores. They can often be found either raw or roasted. Keep in mind that approximately 2 cups of cashews will make 1 ¼ cups of cashew butter. Use this as a guideline for determining the amount of cashews to buy.  Cashews are not available to purchase with their shells still intact. Cashews are in the same family as poison oak and poison ivy, meaning that their shells release a toxin called urushiol that produces skin irritations and rashes. The nuts themselves are typically roasted or, if sold as “raw” in stores, are typically steamed to eliminate the toxin.  Cashews are also available already flavored, such as honey roasted cashews. These can be used to make cashew butter as well. If you are purchasing cashews as a replacement for peanuts because of a peanut allergy, you need to make sure that the cashew processing plant does not also process peanuts. The risk of cross-contamination can be dangerous or even deadly for those with peanut allergies. Also, check to make sure the person with a peanut allergy does not also have allergies to other types of nuts. Peanuts are ground nuts, while others, like walnuts, hazelnuts and cashews, are tree nuts. Some people are only allergic to peanuts, while others are allergic to all kinds of nuts. If you purchased raw nuts, you may decide to soak and dehydrate them first before processing them into cashew butter. To soak nuts, place 4 cups of nuts into a glass or ceramic bowl. Fill the bowl with water so the nuts are completely submerged, and add 1-2 tablespoons of unrefined salt. Cover the bowl and let it stand for about 2-3 hours. Raw nuts contain high levels of phytic acid and enzyme inhibitors, which can cause irritation and digestive difficulty, and can inhibit the absorption of some of the nutrients contained in nuts. Soaking nuts can neutralize the acid and enzyme inhibitors, maximizing the health potential of nuts. Use cool water to remove any salt residue that remains on the cashews. Spread the cashews in a single layer on a cookie sheet or on a dehydrator rack.  Heat your oven or dehydrator to 150 °F (66 °C). Periodically check on the cashews and toss them to ensure they dry on all sides. Monitor them to ensure that they do not burn. Dry the cashews until they are slightly crispy, or about 12-24 hours. Heat your oven to 325 °F (163 °C). Preheat a ceramic dish for 5 minutes, and then place a single layer of cashews in this dish. Bake them in the middle of the oven for approximately 20 minutes. If so desired, add a little olive oil or salt to coat the cashews at this time. Stir the cashews thoroughly. Cashews, like most nuts, are dense and heat can get packed away inside them. Giving the nuts time to cool will reduce the risk of burning yourself when processing them into butter.
Purchase cashews. Carefully check manufacturer's warnings for cross-contamination with peanuts. Soak the cashews in water. Rinse the cashews to remove salt. Dehydrate or dry the cashews. Roast the cashews. Allow the nuts to cool before you use them to make cashew butter.