1. Preheat the oven to 350°F. Spread the cashews on a baking sheet and bake for about 10 minutes, or until fragrant and lightly toasted. Let cool for a few minutes on the countertop. You can also leave the nuts raw if you want.

2. When the nuts are cool, add them to your food processor or high-powered blender. Process for about 3-6 minutes, scraping down as necessary.

3. When the cashews have broken down into a smooth, creamy butter, add the freeze-dried strawberries, vanilla extract, and salt. Process again until fully combined. Add the coconut oil 1 tablespoon at a time if your cashew butter is thicker than you want it to thin out.

4. Keep in an airtight container in the refrigerator for 2-3 months or in a sealed container at room temperature for 1 month.