Strawberry Cashew Butter

Strawberry Cashew Butter

Bakerita recently posted a Strawberry Cashew Butter recipe and I had to try it! We love nut butter & I always have cashews and freeze dried strawberries on hand. I had roasted (unsalted) cashews so I did not need to bake the nuts in the oven. I put the ingredients together a little differently–in my experience with almond butter over the years, it is best to process the nuts alone and add any liquids by hand once the butter is done (to prevent seizing/graininess.)  We are pretty limited grocery-wise in our very small town so I subbed vanilla extract for the vanilla bean powder.  This recipe is super easy and quick! It took about 5 minutes in the food processor to turn the nuts into butter and another minute to mix in the other ingredients.

The first batch of Strawberry Cashew Butter tasted amazing, so I decided to make a second batch for “fudge.” I added 1/2 cup of melted (regular) coconut oil to about 1 1/4 cups Strawberry Cashew Butter and poured the mixture into a parchment lined 8×8 dish. I placed the dish in the freezer for 3-4 hours and cut into pieces. Strawberry Cashew Butter Fudge will make you smile–it is that good! Be sure to store your fudge in the freezer or it will melt.

 

Strawberry Cashew Butter

 

Strawberry Cashew Butter

 

 

How to Make Strawberry Cashew Butter:Strawberry Cashew Butter

  1. Place the cashews & freeze dried strawberries in the bowl of a food processor and close the lid
  2. Turn the processor on for a couple of minutes then turn off and use a spatula to scrape down the sides of the bowl. Turn back on for a few more minutes until the nuts have become a smooth, liquid-like paste. **It took me about 5 minutes total**
  3. Transfer the butter to a bowl and stir in the other ingredients. (I used the LouAna liquid coconut oil–a mixture of fractionated coconut oil and coconut oil–that stays liquid. Coconut oil becomes solid at room temperature.)
  4. Store in an air tight container or serve immediately

 

 

To make Strawberry Cashew Butter Fudge:

Combine 1/2 cup melted coconut oil with 1 1/4 to 1 1/2 cups cashew butter until smooth. Pour the mixture into an 8×8Strawberry Cashew Butter Fudge baking dish lined with parchment paper and freeze for 3-4 hours. Cut into pieces and store in the freezer.

 

 

 

 

 

 

 

I created an apple swan to serve the butter and it is so cute! The Strawberry Cashew Butter is fruity, creamy, and smooth and it is ridiculously good as a “fudge!”

 

Strawberry Cashew Butter

 

I love cashews! Cashew butter is creamy, spreadable, and it is really special with the added strawberry flavor. The Strawberry Cashew Butter Fudge is already on its way to replacing the permanent stash of Almond Butter Fudge in our freezer–It is a big hit with my boyfriend (and he isn’t always big on trying new things.) I highly recommend trying this recipe yourself!

 

 

2 thoughts on “Strawberry Cashew Butter

    1. Thanks for the idea! I get stuck in a rut constantly making almond butter recipes and this was a really delicious alternative!

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