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 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.