1. Soak your cashews in water for at least twenty minutes, then rinse cleanly. (Of course, the purpose of soaking is to remove the enzyme inhibitors and it also removes any strange flavours, so do soak. Discard any excess water and pat cashews dry.)

2. Throw the strawberries in the blender. I have used frozen (thawed) strawberries for this recipe, and it works just fine, although fresh is always better. Add the cashews and blend until very very smooth.

3. Taste your cashew-strawberry "dough." Add a little sweetener if you like, or simply omit the sweetener for a more natural taste. Of course, re-blend in your blender for a few seconds if you've added sweetener. In my opinion, these raw strawberry cookies are good either way--sweetened or not.

4. Once your dough is a nice, smooth puddling-like consistency, simple drop/spread the dough on dehydrator sheets and dehydrate. I don't have Teflex sheets, I put the cookied dough on parchment paper 'til the cookies firm up, then I remove the parchment paper after the first couple of hours and dehydrate them straight on the racks from then on.

The length of time these raw cookies will take in the dehydrator will depend on a variety of factors. I always start dehydrating at about 115 for the first hour, then lower to 105 for the remaining hours. Probably ten hours will do. Keep checking on them and don't overdry. I actually like these vegan delights while they're still moist. They remind me of pudding skins, lol.

5. If you're going to keep these raw strawberry cookies in your pantry for a long time make sure they're totally dry (cannot be squeezed) otherwise they may go bad.