STRAWBERRY BUTTER

• 5-7 fresh strawberries (or ½ cup of freeze dried strawberries)
• ¾ cup unsalted butter, room temperature
• 1 tbsp honey
• a pinch of black pepper & sea salt

Melt the butter until soft. If you use freeze dried strawberries, put them into a blender and puree until powder. Put all the ingredients into a blender and blend until the mixture is smooth. Let the butter thicken a little bit in the fridge.

VEGAN STRAWBERRY FRESH CHEESE

• 5-7 fresh strawberries (or 1 cup freeze dried strawberries)
• ½ cup cashews (steeped for at least an hour)
• 1 ¼ cup plain tofu
• 1 tbsp juice of a lemon
• 1 tsp coconut syrup
• 1 tbsp almond oil (or other mild vegetable oil)
• ½ tsp bourbon vanilla
• a pinch of black pepper
• a pinch of sea salt
• 3 tbsp almond milk (or other dairy-free milk or water)

If you are using the freeze dried strawberries, first chop them into a powder in a blender. Place all ingredients into a blender and blend until smooth thick paste. Line a small bowl with a plastic wrap and press the mixture tightly into a bowl with a spoon. Cover the bowl and let the cream cheese sit in the fridge overnight. In the morning make a ball or stick from the mass. Serve for example with breakfast buns. Store in the refrigerator in a sealable jar or wrapped in foil or plastic wrap.

Try Strawberry butter or Strawberry spread for example with these poppy seed bread rolls!