Cashew Nut Butter with Freeze-Dried Strawberries by @le.renard.et.les.raisins
10 servings
🥜
500 g
Cashew Nuts
🍓
35 g
Freeze-dried Strawberries
🥥
15 ml
Coconut Oil
🌿
1 pinch
Sumac
🧂
1 pinch
Salt
🌿
2.5 ml
Vanilla Powder
Preparation Steps
Step 1/6
Preheat the oven to 180°C. Spread the cashew nuts on a baking sheet and roast for 5 minutes.
Step 2/6
Alternatively, toast the cashew nuts in a pan over medium heat, stirring constantly until a light roasted smell is detected.
Step 3/6
Blend the cashew nuts in a blender for several minutes until a paste forms. Continue blending to smoothen the nut butter.
Step 4/6
If the nut butter is too thick, add the melted coconut oil and blend again.
Step 5/6
Add the freeze-dried strawberries and any other optional ingredients. Blend until smooth.
Step 6/6
Store the nut butter in a sterilized jar, sealed tightly, and keep in a dark cupboard for several months.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
200 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
10 minutes
Cooking
5 minutes
Overall
15 minutes
Difficulty
Level
Easy (1/4)
Steps
6 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@le.renard.et.les.raisins
Origin
Cuisine
Fusion
Geographic
France, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
room temperature
Preservation Infos