Preheat oven to 325 degrees F. Place pecans and cashew on a baking sheet and roast for 8-10 minutes. Make sure to keep an eye on them to avoid burning. Allow to cool for a few minutes.

Transfer the roasted nuts to a food processor (a vitamix would also work) and run on high speed until smooth, creamy and runny, scrapping down the sides periodically. The amount of time will depend on the strength of your food processor, but can take up to 10 minutes.

Add vanilla, cinnamon, salt and seeds to the nut butter. Process until you reach your desired consistency (pulse a few times if you want to leave it crunchy). If you’d like a runnier consistency, you can also add a avocado oil, coconut oil or MCT oil.

Taste and adjust vanilla, cinnamon and salt if needed. Transfer to a clean glass jar and store in the fridge.