If you’re a homemade nut butter fan, you must try this irresistible Strawberry Cashew Butter! Flavored with freeze-dried strawberries and vanilla bean, this Paleo, vegan, sugar-free + Whole30-friendly treat will be a new favorite.
- 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.
Keywords: cashew butter, cashews, freeze-dried strawberries, strawberry