Homemade Strawberry Honey Cashew Butter

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I love nut butters, of all kinds, but especially homemade cashew butter. Delicious on toast, in smoothies, in baked goods. Or even by the spoon. I’ve got several jars in my pantry right now — some made of almonds and coconut, and one that even has chocolate and crisped rice.
There are lots of ways to ramp up nut butter, but I think I may have stumbled upon my favorite — strawberries and cashews. Cashews are creamy and rich when blended, while strawberries are sweet and tart. Making this perfect.
Now, you can’t put whole strawberries in your nut butter. I mean, I guess maybe you can, but it wouldn’t last long, and it wouldn’t be particularly pretty.
But you can put freeze dried strawberries in there. Freeze dried strawberries are real berries (not the same as dried) and are perfect for something like this. Although dried berries would definitely work, you would have chewy pieces in your homemade cashew butter. Good. But not what I was going for here.
When I was trying to decide what kind of nut to use with them, I wavered for a minute. I mean, peanuts are the obvious choice, because then you get some kind of peanut butter and jelly like combo. But then I realized I had a bunch of cashews left from another project and went that direction. Homemade cashew butter. Yes. Which, turned out pretty well, because cashews are super creamy and delicious when blended. And since strawberries and cream is a classic combo (strawberry shortcake anyone?) this seemed perfect.
And, it was. Perfect, I mean. The strawberries are a bit tart, cashews are nice and toasty, and the honey adds a familiar flavor that balances it out. A pinch of coarse salt, and your morning toast will never be the same.

Strawberry Honey Cashew Butter

Sweet, tangy, and salty, this easy homemade cashew butter is perfect to make your mornings more special.
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Prep Time 10 mins
Servings 12

Ingredients
  

  • 1 pound cashews toasted
  • 1 12- ounce bag freeze dried strawberries
  • 1/4 cup raw honey
  • Coarse sea salt

Instructions
 

  • Put all of the ingredients in a food processor and blend until smooth and creamy.

Notes

Storing leftovers: store in a jar sealed; should last for several weeks at room temperature
Variations: you can use any combination of nut and freeze dried fruit — just make sure it is freeze dried and not dried for more flavor (although, some pieces of dried fruit might be nice texturally!)
Sourcing: I used this freeze dried fruit 
Pairs well with: Gluten Free Nut and Seed Bread, Pumpkin Spiced Cinnamon Swirl Quick Bread with Pecan Streusel Topping
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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