Directions:
1. Lightly roast the cashew nuts by placing them in a thin layer in a convection oven at
265°F/130°C for 15 minutes.
2. Grind the cashews by pulse-crushing them in a Mixer-Grinder/Cuisinart for
approximately 1 minute, obtaining a fine cashew flour.
3. If needed melt the coconut oil in a bain marie.
4. Pour the coconut oil into your Premier Chocolate Refiner and start adding the cashews,
until you obtain a smooth paste. If necessary, gently increase the temperature using a
heat gun, never exceed 140°F/60°C.
5. Let process for about an hour.
6. Grind the freeze-dried strawberries by pulse-crushing them in a Mixer-grinder/Cuisinart
for approximately 1 minute, obtaining a fine powder.
7. Once the cashew butter looks smooth and fluid, add the sugar and strawberries and let
process for another 3 hours.
8. Cut the vanilla beans lengthwise and scrape the seeds out (never use vanilla extract as
any liquid will cause your spread to seize), add to the refined cashew butter and let run
covered for an additional 30 minutes.
9. Once the spread has reached the desired consistency, proceed with removing the
contents of the drum. For optimal results, store the spread in sterilized, airtight glass
jars.
Yield: Approximately 400 g/0.88lbs of Vegan Strawberry & Cream Spread.
Storage: Up to 6 months in a cool, dark, well-ventilated, odorless place.
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