Cashew sauce

1. Cashew Butter:
Place the honey in a microwave-safe container and heat in microwave for 15 seconds.
Remove from microwave and add oil to container.
Place nuts and salt in the bowl of a food processor and pulse for 5 seconds.
While processor is running, slowly drizzle in honey and oil.
Process until an emulsion is formed and mixture is smooth (~45 seconds to 1 min; if mixture too thick, add more oil).

2. Cashew Sauce:
Whisk butter, milk and pepper together in medium saucepan over medium heat.
Taste and add salt, if desired.
Heat until sauce is warmed through.
(Modification: if separating out, add water and run put into processor / mixer to yield a creamier mix)

3. Can be used as a sauce for tofu dishes, rice dishes, or other meat dishes.