Strawberry Coconut Cashew Butter

weck tulip jar of pink strawberry coconut cashew butter on silver tray

5 from 1 reviews

Four ingredients for this homemade Strawberry Coconut Cashew Butter, a heavy-duty food processor or blender and about 20 minutes is all you need to create this delicious spread. Paleo, vegan, and even Whole30 compliant (no added sugars). 


  • 2 cups raw cashews
  • 1 1/4 cups unsweetened shredded coconut
  • 1 cup freeze-dried strawberries
  • 2 TBS coconut, almond or macadamia nut oil (or as needed)


  1. Preheat oven to 325ºF and place raw cashews on a large baking sheet. Spread evenly in one layer; toast for 8-10 minutes. Let cashews cool on pan for 15 minutes.
  2. Place slightly cooled cashews in bowl of food processor with coconut and freeze-dried strawberries and cover with lid. Process until everything breaks down and ball starts to form. Scrape down the sides of the bowl when necessary. 
  3. With the motor running, add oil and continue processing until the mixture smooths out. Time will depend on food processor and bowl capacity.
  4. Continue processing until desired consistency is reached – the longer you process, the smoother and drippier the butter will be.
  5. Transfer Strawberry Coconut Cashew Butter to 16oz jar with lid. Or divide into smaller jars. Store at room temperature, or fridge for longer period of time.
  6. Enjoy on toast, over oatmeal, with fruit, or quite possibly by the spoonful.


Keywords: whole30 nut butter, strawberry cashew butter