Place raw cashews into a blender or food processor. Add maple syrup, cinnamon, cloves, ginger, and vanilla extract.
Blend until smooth. This can take up to 30 minutes depending on using a high powered blender or food processor. If you want to loosen the consistency and feel that the cashew butter is too thick, add a bit of vegetable oil.
Pour into a sealable glass and store in a cool place for up to one month.