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Home » Vegan

Cashew and Sun-Dried Tomato Spread

October 14, 2018 by Helena Leave a Comment

This vegan Cashew and Sun-Dried Tomato Spread is creamy and packed with flavor. It is a little tangy, garlicky, and has a fresh herby tone from the basil and a lovely umami flavor from the sun dried tomatoes.  A great spread that is easy to make and packed with plant-based protein.

Cashew and Sun-Dried Tomato Spread

I have been making a lot of hummus recipes lately, like this Lemon Dill Hummus. Easy dips that keep in the fridge for a week is such a great staple and complement to a lot of dishes. This sun dried tomato spread recipe is a great variation from the regular hummus. Filled with flavor and plant-based protein from the cashew nuts. Serve this sun dried tomato dip as a snack with crackers, in a sandwich or as a side to grilled veggies.

Another great recipe filled with fresh basil is this Basil Hummus, super easy to make and packed with flavor.

Jump to:
  • Ingredients
  • Instructions
  • Storage
  • Dip and hummus recipes:
Cashew and Sun-Dried Tomato Spread

Ingredients

Make this creamy and delicious sun dried tomato dip with just a few ingredients. Take a look at the ingredients listed below. The full written recipe and quantities, scroll down to the recipe card.

  • Raw cashew nuts
  • Sun-dried tomatoes in oil, drained
  • Garlic clove
  • Shallot 
  • Lemon, juiced
  • Fresh basil leaves
  • Salt and black pepper, to taste
  • Water

See recipe card for quantities.

Cashew and Sun-Dried Tomato Spread on a plate with crackers.

Instructions

Making this sun dried tomato spread is really fast and easy. Perfect for meal prep!

  1. Start by soaking the cashews in hot water for one hour.
  2. Drain the cashews and put them in a high speed food processor.
  3. Add the drained sun-dried tomatoes, garlic, shallot, lemon juice and basil leaves. Process on high until smooth, scraping down the sides as needed. Pour in a little water to desired consistency. Salt and pepper to taste.
  4. Serve topped with a little olive oil, red pepper flakes and a little fresh basil if desired. Crackers and vegetable sticks tastes great with this sun dried tomato dip.

Another great recipe using sun dried tomatoes is this sun dried tomato dressing. Also try this Spicy Roasted Red Pepper Hummus.

Cashew and Sun-Dried Tomato Spread on a plate with crackers.

Storage

Store this vegan sun dried tomato dip in an airtight container in the fridge for up to a week.

Dip and hummus recipes:

  • Lemon dill hummus served in a bowl with pita chips.
    Lemon Dill Hummus
  • Cashew and Sun-Dried Tomato Spread on a plate with crackers.
    Cashew and Sun-Dried Tomato Spread
  • Pesto Hummus in a blue bowl topped with pine nuts and fresh basil leaves.
    Pesto Hummus
  • The Hummus in a bowl topped with fresh cilantro and with vegetables and crackers on the side.
    Spicy Roasted Red Pepper Hummus

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment and rating down below the recipe card, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!

Cashew and Sun-Dried Tomato Spread on a plate with crackers.
Print
Cashew and Sun-Dried Tomato Spread
Prep Time
5 mins
Total Time
1 hr 10 mins
 

This vegan Cashew and Sun-Dried Tomato Spread is creamy and packed with flavor. It is a little tangy, garlicky, and has a fresh herby tone from the basil and a lovely umami flavor from the sun dried tomatoes.  A great spread that is easy to make and packed with plant-based protein.

Servings: 4 servings
Author: Helena
Ingredients
  • 130 g (1 cup) raw cashew nuts
  • 8-10 sun-dried tomatoes in oil, drained
  • 1 garlic clove
  • 1 shallot
  • ½ lemon, juiced
  • 5 basil leaves
  • salt and black pepper to taste
  • 2-4 tablespoon water
Instructions
  1. Start by soaking the cashews in hot water for one hour.

  2. Drain the cashews and put them in a high speed food processor.

  3. Add the drained sun-dried tomatoes, garlic, shallot, lemon juice and basil leaves.

  4. Process on high until smooth, scraping down the sides as needed. Pour in a little water to desired consistency. Salt and pepper to taste.

  5. Serve topped with a little olive oil, red pepper flakes and a little fresh basil if desired. Crackers and vegetable sticks tastes great with this sun dried tomato dip.

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Hi, I'm Helena!

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