There’s something so satisfying about making your own nut butter at home—and this creamy strawberry cashew butter might be one of the easiest (and tastiest!) you’ll ever try. Made with just two simple ingredients and blended until silky smooth, it’s naturally sweet, full of fruity flavor, and has the dreamiest texture.
All you need are toasted cashews and freeze-dried strawberries. That’s it. No added oils, no refined sugars—just real ingredients that come together in minutes. The result? A beautifully pink, luscious spread that’s sweet and slightly tangy, with all the richness of classic cashew butter but a bright twist of berry.
It’s perfect on warm toast, dolloped over yogurt or oatmeal, swirled into smoothies, or eaten straight from the jar with a spoon (no judgment here!). Bonus: kids usually love it too thanks to the color and natural sweetness.
Ingredients you’ll need:
- Toasted cashews
- Freeze-dried strawberries
Notes & Tips:
- Use freshly toasted cashews for best flavor and easier blending. If your cashews are raw, toast them in the oven at 350°F (175°C) for 10 minutes, until golden and fragrant.
- A high-speed blender is key for achieving a smooth, creamy texture—be patient and pause as needed to avoid overheating.
- No oil or sugar needed! The natural oils from the cashews and sweetness from the strawberries make this butter rich and flavorful all on their own.
- Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 1 month for extended freshness.
Variations:
- Add vanilla: A splash of vanilla extract adds warmth and pairs beautifully with the strawberry flavor.
- Boost the sweetness: For a dessert-style spread, blend in a pitted date or a drizzle of maple syrup.
- Try other fruits: Swap the strawberries for freeze-dried raspberries, peaches, or a berry mix.
- Make it chunkier: Pulse less at the end to leave a few nutty bits for texture.
Featured Kitchen Tools
Strawberry Cashew Butter (2 Ingredients)
Ingredients
Method
- Add toasted cashews and freeze-dried strawberries to a high-speed blender.
- Blend on low speed, gradually increasing to high.
- Pause the blender as needed to prevent overheating.
- Use a tamper or scrape down the sides if needed.
- Continue blending until smooth and creamy.
- Transfer to a jar and store at room temperature for up to 1 week or in the fridge for up to 1 month
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