Photo by Alex Lau, Styling by Sue Li
Patience required: it will take several minutes for the cashews to break down to a creamy consistency, but once that happens, use this Nutella-ish spread on fruit or toast, or add a scoop to a banana-based smoothie.
Recipe information
Yield
Makes about 1 cup
Ingredients
1½
cups cashews
¼
cup unsweetened almond milk
3
tablespoons unsweetened cocoa powder
3
tablespoons pure maple syrup
¼
teaspoon kosher salt
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool.
Step 2
Process cashews in a food processor, scraping down sides of bowl occasionally, until smooth (this may take up to 8 minutes). Add milk, cocoa powder, maple syrup, and salt. Pulse to combine.
Step 3
Do Ahead: Cashew butter can be made 2 weeks ahead. Cover and chill.