Preheat the oven to 400 degrees F.

Spread the cashews out in a single layer on a rimmed cookie sheet. When the oven is hot, roast the nuts for 7-9 minutes, stirring once or twice, until they are golden.

Let the nuts cool for 15-20 minutes, until they are cool enough to handle.

Funnel them into the container of your blender or food processor. Add the coconut and salt and pulse to chop.

If using a food processor, run the motor, stopping occasionally to scrape down the sides, until the butter smooths out.

If using a high speed blender, run the motor on low, pausing occasionally to scrape down the sides. If your blender has a tamper, use it to gently push the clumps and lumps towards the spinning blade.

The butter is done when it is mostly smooth and even a little bit drippy.

Scrape into a jar to store.

This butter is most satisfying stored at room temperature, because the coconut will harden in the fridge to the point where it won't be immediately spreadable. If you make it in small batches and use it fairly quickly, keeping it on the pantry shelf is just fine.