Toast the cashews (optional but tasty): Spread on a pan, bake at 350°F for 8–10 minutes until fragrant and lightly golden. Let them cool a bit. If you’re feeling lazy, skip this step and dive straight into the blender.

Blend the basics: Add cashews to a high-powered blender or food processor. Pulse until they break into crumbs, scraping down the sides as needed.

Go smooth: Continue blending on high. The nuts will release their oils and turn glossy. If the mixture stalls, drizzle in a little oil a teaspoon at a time.

Season to taste: Add a pinch of salt and the sweetener if you like. Blend a bit more until everything is silky and lump-free. If you want extra creaminess, add a splash of water or a touch more oil and blend again.

Store with style: Transfer to a jar. It’ll tighten up a bit in the fridge, so give it a stir before you dig in. Will keep for about 2–3 weeks in the fridge.