Pre heat the oven to 175C (350F). Place the cashews on a baking tray and roast them for about 8-10 minutes until lightly toasted and fragrant. Stir once to ensure they roast evenly.

Let the cashews cool for 5 minutes then add them to a food processor. 

Process until the cashews, scraping down the sides as necessary. Ones it starts to come together, add the freeze dries strawberries and process until you have a smooth and creamy butter. 

Add salt to taste and optional vanilla paste. 

The time it takes to make a smooth cashew butter depends on the power your food processor have. Mine took about 5 minutes.

Store the strawberry cashew butter in an airtight container for up to a month in the refrigerator.

Enjoy!