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
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Start by soaking the cashews in hot water for one hour.
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Drain the cashews and put them in a high speed food processor.
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Add the drained sun-dried tomatoes, garlic, shallot, lemon juice and basil leaves.
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Process on high until smooth, scraping down the sides as needed. Pour in a little water to desired consistency. Salt and pepper to taste.
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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.