Sun Dried Tomato Spread – creamy, tangy and, most likely, your new favorite condiment! Spread it on crackers or a sandwich or grab some fresh cut veggies and start dipping!
Creamy, Tangy, and Perfect on Everything!
You guys, this Sun Dried Tomato Spread! I may just eat this every day for the rest of my life! It’s super creamy, a little tangy, a little herby, and so full of flavor. I was licking it straight from the spoon…then rolled it up into a roasted vegetable wrap…then spread it on crackers with cucumbers and red peppers to dip. I’m also imagining it on top of a hearty veggie burger. And, you know the deal by now, absolutely no dairy and no oil!
Quick and Easy
This Sun Dried Tomato Spread is made all in a food processor and, after soaking the nuts and sun dried tomatoes, takes just minutes to make. Doesn’t get much easier than that! I know some people mistakenly think that a plant based diet is like eating cardboard. I like to think I have proven that theory wrong, but I must say that I might just eat a piece of cardboard if this delicious sun dried tomato goodness is spread on top! 🙂
Sun Dried Tomato Spread
You definitely need to add this Sun Dried Tomato Spread to your list of go-to condiments. Just like these others that should already be on that list: Mixed Greens Almond Pepita Pesto, Creamy Cumin Ranch Dressing, and Creamy Avocado Dill Sauce.
Let Me Know What You Think!
Please come back after you make this and let me know how you used it and how much you love it! Snap a pic and share it with me on Twitter or Instagram and be sure to tag #veggieinspired and @veggie_inspired so I don’t miss it! How will you use this creamy spread?
This Sun Dried Tomato Spread is quick and easy and is the perfect condiment for just about anything. Spread it on a sandwich, in a wrap, on top of crackers or use it as a dip for raw veggies.
30 minPrep Time
30 minTotal Time
- 1 cup raw cashews
- 1 cup sun dried tomatoes (not oil-packed!)
- 1/2 cup water
- 2 garlic cloves
- 2 green onions
- 4-5 large fresh basil leaves
- juice of 1/2 lemon
- 1/2 tsp salt
- dash of pepper
- Soak the cashews and sun dried tomatoes in hot water for 30 minutes. Drain and rinse.
- Place the cashews and sun dried tomatoes in a food processor fit with the S blade. Start to puree, then drizzle in the 1/2 cup water. Puree until smooth, scraping down the sides of the bowl as necessary.
- Add the remaining ingredients and puree until smooth.
- Refrigerate until serving.
Be sure to get the sun dried tomatoes that are NOT packed in oil. The ones I get come in a bag, not a jar. Some stores keep them by the other dried fruit; other stores keep them by the sun dried tomatoes packed in oil (which is usually near the olives, jarred roasted red peppers, pestos, etc).
You Might Also Like: