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If you’re a fan of homemade nut butter, you must try this irresistible Strawberry Cashew Butter! Flavored with freeze-dried strawberries and vanilla beans, this Paleo, vegan, sugar-free, and Whole30-friendly treat will be a new favorite.
Meet my new favorite nut butter:
Strawberry Cashew Butter 🙌🙌🙌
Holy smokes, you guys, this stuff is good.
I’ve been pedaling some delicious homemade nut butter recipes your way lately, and it seems many of you are enjoying the easy nut butter recipes I’ve been sharing. For those of you who haven’t yet hopped on the homemade nut butter train, I surely hope and request that this is the one to change your mind.=
I finished off my jar last night, and I’m already planning a trip to the grocery store to get more cashews and freeze-dried strawberries. I have to make it again despite the 15+ jars of nut butter I have in my pantry. I think I have a nut butter problem.
This one is perfect in its simplicity. There are only a few ingredients, but they come together in the most magical, flavorful way to create a nut butter unlike any I’ve tried before. It’s pure heaven, if you ask me.
Cashew butter is usually not my go-to, as I tend to prefer the nuttiness that comes from almonds or pecans. However, cashews do tend to take on fruity flavors very well (hence the cashew cheesecakes galore), so they became the base here, and they are the perfect nut for the job.
What goes into Strawberry Cashew Butter:
We only need THREE ingredients to make this. Maybe four if you want a dripper nut butter.
- Cashews – of course! I like starting with raw cashews and roasting them myself.
- Freeze-dried Strawberries pack a fruity strawberry punch and give the nut butter a beautiful pink color. DON’T substitute fresh or frozen berries here.
- Vanilla Bean Powder, aka vanilla gold, is simply ground-up vanilla beans and packs such a punch. Plus, it gives little vanilla bean flecks.
- Coconut Oil is optional; it’s just used to make the nut butter drippy if that’s how you prefer it.
How to make Strawberry Cashew Butter:
Roast the cashews in the oven until golden, which helps bring out their roasted, irresistibly nutty + buttery flavor. I like to roast the cashews fresh because they blend more easily when they’re a little bit warm.
Blend the cashews into nut butter in the blender or food processor. Blend patiently until the cashews have turned into a creamy, smooth, delicious nut butter. Scape down as necessary, or use the tamper if you’re using a blender.
Add the freeze-dried strawberries and vanilla bean powder. Freeze-dried fruit is always one of my favorite ingredients because it packs a tart, fruity punch without adding any liquid—meaning you can add it to pretty much anything.
Blend in coconut oil if desired. I like my nut butter drippier, so I also blended in a tablespoon of coconut oil to achieve my preferred consistency.
The vast majority of this strawberry cashew butter never gets spread or smeared on anything. It makes its way directly from spoon to mouth (or finger to mouth, in my hangry moments). A little bit gets spread on apples, which is fantastic. But it is so outstanding on its own that I don’t want to muddle up the delicious fruity, vanilla-y flavor.
I’ll need to ration my next batch. I did share some of it, though (just a bit), and the flavor was likened to a PB&J and reminiscent of the colorful frosted animal cookies from childhood.
Friend, if you love nut butters, cashews, or strawberries, do yourself a big favor and make a batch of this Strawberry Cashew Butter. I bet you won’t be able to resist the creamy texture or the irresistibly bold and tart flavor. Oh, and it’s Paleo, vegan, AND Whole30-friendly! You can bet this will be a staple the next time I do a Whole30.
I’ll be impressed if you make it last longer than a week. I’d send you each a jar if I could! Happy nut butter making :)
Looking for more nut butter? Try out one of these!
- Banana Bread Pecan Almond Butter
- Super Seed Nut Butter
- Chocolate Chip Cookie Dough Nut Butter
- Cinnamon Raisin Almond Butter
Strawberry Cashew Butter
Ingredients
- 2 cups raw cashews
- ¾ cup freeze-dried strawberries
- 1 teaspoon vanilla bean powder
- ¼ teaspoon sea salt
- 1-2 tablespoons coconut oil, if needed
Instructions
- Preheat the oven to 350°F. Spread the cashews on a lined baking sheet and bake in the heated for about 10 minutes, or until fragrant and lightly toasted. Let cool for a few minutes on the countertop. You can also leave the nuts raw if you want.
- When the nuts are cool, add them to your food processor or high-powered blender (I used my Vitamix). Process for about 3-6 minutes, scraping down as necessary. Your time might be shorter if you’re using a high-powered blender – it will take a little bit longer in the food processor and require more scraping down.
- When the cashews have broken down into a smooth, creamy butter, add the freeze-dried strawberries, vanilla bean powder, and salt. Process to incorporate, and taste. Adjust add-ins as desired. Add the coconut oil if your cashew butter is thicker than you want it – I added 1 tablespoon.
- Transfer to a glass jar or two (like a mason or Weck jar) and store sealed for at room temperature for 1 month, or in the refrigerator for 2-3 months.
OMG!
Soooo good!
So glad you’re loving it, Melanie!
This recipe is nothing short of delicious! So easy to make as long as you have a good quality blender. I make this regularly in my household and it rarely lasts longer than a week.
So glad you love it, Courtney! One of my personal favorites, too.
OMG!!! I made a small batch just to see if my mini processor could handle it. Delicious! Ordered a bigger processor, jars, dehydrated strawberries and cashew pieces (easier to grind)! I can’t wait to try more of your recipes!
This is one of my favorites, so glad you’re loving it!! :)