Prepare your nuts. Either roast for 10 minutes at 150°C fan bake, shaking once during roasting. Or soak overnight, rinse and drain, then dehydrate for 24-36 hours. Or low-roast in the oven at 50-80°C fan bake with the door slightly ajar (put a wooden spoon in there) until crunchy.
Blend warm nuts (at least two cups worth) in a food processor or blender with a tamper for 2-5 minutes until smooth and creamy. It will go through four stages as seen in the photos above - whole, crumbly chunks, grainy paste, then finally smooth butter. Don't stop at stage 3, keep going until stage 4! Scrape down the sides and blend again to get it super drizzly.
Pour into a glass jar and keep in the pantry for up to two months. 2 cups nuts makes just over 1 cup nut butter.
Nut free: Use hemp, sunflower, pumpkin or sesame seeds, or a combination. Roast the sunflower/pumpkin/sesame seeds first for the best flavour.