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.
- ¼ cup unsweetened almond milk
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons pure maple syrup
Preheat oven to 350°. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool.
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.
Do Ahead: Cashew butter can be made 2 weeks ahead. Cover and chill.