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2-Ingredient Strawberry Cashew Butter (Blender Recipe)

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There is something so fun and satisfying about making your own nut butter at home. Have you ever though about making a fruity version using freeze-dried fruit? It works like magic. Just blend toasted cashews with freeze-dried strawberries and you get the silkiest, naturally sweet, berry-packed spread.

No oils, no added sugar, just two ingredients doing their thing. The result is a dream pink cashew butter that’s rich, slightly fruity, and so delicious you’ll want to spread it on (almost) everything.

Perfect on warm toast, drizzle over yogurt or oatmeal or used to flavor smoothies. I bet that kids would love it too.

Ingredients you’ll need:

  • Toasted cashews
  • Freeze-dried strawberries

Notes & Tips:

  • For achieving the best flavor, and the easiest blending, is best to toast the cashews. 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.

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Strawberry Cashew Butter (2 Ingredients)

Strawberry Cashew Butter (2 Ingredients, Blender-Only)
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Prep Time 5 minutes
Course: Breakfast, Snack
Ingredients Method

Ingredients
  

  • 1 cup toasted cashews 150 g
  • 1/2 cup freeze dried strawberries 20 g

Method
 

  1. Add toasted cashews and freeze-dried strawberries to a high-speed blender.
  2. Blend on low speed, gradually increasing to high.
  3. Pause the blender as needed to prevent overheating.
  4. Use a tamper or scrape down the sides if needed.
  5. Continue blending until smooth and creamy.
  6. 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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