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.
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.
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.
Instructions
Making this sun dried tomato spread is really fast and easy. Perfect for meal prep!
- Start by soaking the cashews in hot water for one hour.
- Drain the cashews and put them in a high speed food processor.
- 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.
- 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.
Storage
Store this vegan sun dried tomato dip in an airtight container in the fridge for up to a week.
Dip and hummus recipes:
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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.
- 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
-
Start by soaking the cashews in hot water for one hour.
-
Drain the cashews and put them in a high speed food processor.
-
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.
-
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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