Raw Strawberries and Cream Nut Butter

Strawberries and Cream Butter 1

I have been wanting to make this nut butter for a while, but I waited until spring.  Because spring means strawberries are more flavorful and tasty.  I make my own interestingly flavored nut butters all the time.  To me plain nut butters are usually just for use in recipes.  But when I add things like dark or white chocolate, maple and spices they begin to become an indulgence all on their own. So this week, I made Raw Strawberries and Cream Nut Butter.

Strawberries and Cream Butter

If I were rich, I would have used macadamia nuts, because they are so dreamy, but since I am on a budget (I am sure you can probably relate), and I did not happen to have any macadamias because I always pounce on them when I am gifted some or get them on sale, I used cashews.  Which turned out amazing in the nut butter so it was still a win.  I combined them with some home made dried strawberries, vanilla, coconut sugar, and a bit of sea salt and OMG was it ever heavenly!

Strawberries and Cream Butter 2

And it was so simple to make! I enjoy this by the spoonful like some sort of truffle filling without a shell, or I like to warm it in the dehydrator slightly and drizzle it over fruit. But of course any way you use other nut butter you could use this too.   Spring is here, bring on the strawberries!

Strawberries and Cream Butter 3

 

Raw Strawberries and Cream Nut Butter

Makes about 2 1/2 cups

3 cups raw cashews (macadamia nuts or pine nuts will also work)

2 cups dried strawberries*

1/2 cup raw coconut sugar

1 tsp pure vanilla extract

1/4 tsp sea salt

In a high speed blender, blend the raw cashews at high speed, using the tamper to press them into the blades until they are smooth.  Add the remaining ingredients, and blend until smooth.  Store in a jar in the fridge.

*I made my own dried strawberries.  To do so, slice strawberries thinly and place on a lined dehydrator sheet at 115F for about 24 hours until no moisture remains.  If you cannot make your own, use freeze dried not the sugar sweetened soft strawberries because they will gum up your blender.

 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. Christiane
    March 29, 2015 at 03:59
    Reply

    Hello, what would happen if I didn't use dried strawberries? Would it still work with fresh strawberries? Thanks!

    • March 29, 2015 at 12:27
      Reply

      The reason I use dried is so that it keeps a long time. The moisture in the fresh makes it less shelf stable and not the consistency of nut butter. If you used fresh, you would end up with more of a vegan strawberry cream than a nut butter, and it would only keep for 1 week in the refrigerator. So if that is what you want, go for it, otherwise, I would find some dried (freeze dried works best if you can not dry them yourself).

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