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Preheat oven to 300 F. Line a baking tray with parchment paper.
Spread the cashews evenly on the tray and bake for 20-25 minutes, until cashews reach a light golden color and smell fragrant. Toss occasionally while they bake to prevent burning.
Cool the cashews slightly for 10 minutes, then put in a food processor or high speed blender with the sea salt.
Blend on low, then increase speed slowly. Continue blending until a smooth nut butter forms. Once you reach desired consistency, add the vanilla and blend once more.
Pour into a glass jar and cool completely before closing. Store at room temperature or in the fridge.