Strawberry Cashew Butter (2 Ingredients, No Added Sugar)
Ingredients
- 50 g freeze-dried strawberries
- 200 g raw cashews
Optional
- 1 tsp coconut oil
Instructions
- Add the cashews and freeze-dried strawberries into a high-powered food processor.
- Start blending and be patient—this is not an instant recipe.
- At first, it will look like a dry, crumbly powder. Then it will start clumping. Then it will turn into a thick paste. And finally… it becomes smooth, glossy, and spoonable.
- This process usually takes 20–25 minutes, depending on your machine.
- Make sure to stop every few minutes to scrape down the sides. This helps everything blend evenly and prevents overheating.
- Once it turns creamy and spreadable, it’s ready.
Notes
Important note: I use a very powerful food processor for this recipe. If yours is older or not very strong, I don’t recommend trying it as it may overheat or get damaged. Instead, blend the freeze-dried strawberries into a powder using a blender, then mix into cashew butter until smooth and well combined.