I am working on making my own cashew butter and need some assistance. Here's what I'm using to make it: 1) Large container of Planter's cashews with sea salt 2) Oil 3) Ninja NJ600 blender First batch I made was regular cashew butter with 2C cashews and 2T oil. I blended everything up and it was still a little thick so I added 1/2 to 1T more of oil. Made it a little oily, but not too bad. Afterwards, I decided it was too salty since I'm using Planter's with sea salt. Second batch I decided to make it chocolate flavored. Similar to above, I wanted to try a smaller batch since I'm mixing it up. So I used 1C cashes and 2T oil, and I decided that I would wash off the salt to make it less salty tasting. After rinsing, I added cashews and oil and blended away. I melted chocolate chips and added after the cashews were blended. It came out really thick. I added more oil (don't remember how much more, just kept adding), but it remained thick. Almost unspreadable. Making my most recent batch, I upped the anty - 3C rinsed cashews, 4T oil, adding chocolate after it was blended. Again, very thick. Added more oil, I believe for a total of 5.5T of oil. Still very thick. My question is, how to make this less thick and more spreadable? Could my issue be that I rinsed the cashews and they are still wet when blending, hence inhibiting the oil to work properly? Any tips would be appreciated.