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    Home » Recipes » Dips, Dressings, Sauces and Spreads

    Sun Dried Tomato Spread

    Published: Mar 29, 2016 · Modified: Apr 15, 2020 by Jenn Sebestyen

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    Creamy, tangy and, most likely, your new favorite condiment! Slather this Sun Dried Tomato Spread on crackers or a sandwich or grab some fresh cut veggies and start dipping!

    Sun Dried Tomato Spread in a glass jar with a sprig of basil on top

    You guys, this Sun Dried Tomato Spread! I may just eat this every day for the rest of my life!

    Reminiscent of cream cheese, it’s super creamy, a little tangy, a little herby, and so full of flavor. It’s oil-free, dairy-free, gluten-free, and vegan! Make this your go-to condiment for all your dipping/spreading needs!

    Table of Contents hide
    1 How to make the recipe
    2 Recipe Substitutions/Adaptations
    3 Serving Suggestions
    4 More Vegan Dips and Spreads
    5 Sun Dried Tomato Spread Recipe
    Overhead view of the dip in a jar

    How to make the recipe

    This easy dip is made in a food processor.

    First soak the nuts and sun dried tomatoes. Then place them in the food processor and start to blend while drizzling in some water.

    Add the remaining ingredients and purée until smooth.

    Recipe Substitutions/Adaptations

    For a nut-free option: try using white beans or silken tofu instead of cashews. Both the beans and the tofu are softer than cashews so you will need less water when blending. Add the beans/tofu to the food processor at the same time as the sun-dried tomatoes. If it’s too thick, add water 1 to 2 tablespoons at a time until the desired consistency is reached.

    Additional seasonings may be added: Italian herbs work nicely, like rosemary or thyme. A drizzle of balsamic vinegar would be nice, as well.

    Serving Suggestions

    We love this flavorful dip with raw vegetables and crackers. It’s also great as a spread on a sandwich, veggie burger or bagel.

    It’s a party favorite when used in these cucumber appetizers.

    Use it in these kid-favorite rollups instead of the cream cheese.

    Dollop it on a bowl of grains and roasted veggies.

    Front view of a jar of Sun Dried Tomato Spread. Small jar of crackers behind.

    More Vegan Dips and Spreads

    • Vegan Pumpkin Seed Pesto
    • Vegan Southwest Ranch Dressing
    • Creamy Avocado Dill Sauce
    • Roasted Red Pepper Hummus
    • Dairy Free Queso

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Sun Dried Tomato Spread Recipe

    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.
    4.66 from 29 votes
    Print Rate
    Course: Dips, Dressings, Sauces and Spreads
    Cuisine: American
    Diet: Vegan
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 16 2 tbsp servings
    Calories: 51kcal
    Author: Jenn Sebestyen

    Ingredients

    • [1 cup raw cashews]
    • 1 cup dried sun dried tomatoes not oil-packed
    • ½ cup water
    • 2 garlic cloves
    • 2 green onions
    • 4-5 large fresh basil leaves
    • juice of ½ lemon
    • ½ teaspoon salt or to taste
    • dash of pepper or to taste

    Instructions

    • 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 ½ 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.

    Notes

    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).

    Nutrition

    Serving: 2tbsp | Calories: 51kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 81mg | Fiber: 1g | Sugar: 2g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Kerry says

      May 03, 2022 at 8:10 pm

      How long would you expect this to last in the refrigerator?

      Reply
      • Jenn Sebestyen says

        May 04, 2022 at 8:43 pm

        Hi, Kerry. It should last about 4 to 5 days in the fridge in an air-tight container. Enjoy!

        Reply
    2. Susan says

      December 07, 2021 at 7:12 am

      Can this recipe be made a day ahead?4 stars

      Reply
      • Jenn Sebestyen says

        December 07, 2021 at 8:20 am

        Yes! It will keep in an air-tight container in the fridge for several days. Enjoy!

        Reply
    3. jordi says

      June 20, 2021 at 8:41 am

      Looks like it’s going to be hard to find the tomatoes packed in anything other than oil where I live. Any recommendations? I have a new air fryer; I could possibly make my own dried tomatoes in that but I’d prefer to have another option in case that doesn’t work.

      Reply
      • Jenn Sebestyen says

        June 21, 2021 at 12:33 pm

        They’re usually in a bag, not a jar…and sometimes you can find them by the dried fruit. But, if you can’t find them, you can use the ones packed in oil, just know that that nutritional information will be off.

        Reply
      • BabsLouie says

        June 22, 2022 at 11:00 am

        I order sun-dried tomatoes in bags from Nuts.com (who also has pretty good prices on raw cashews). I keep the bags in the refrigerator until I need them (as I do the nuts) and they plump up nicely.
        I loved this sandwich spread! I wish I could post a picture, because I was eating the rainbow! I layered baby spinach leaves, the spread, and shredded red cabbage on rye bread spread with a little hummus (I just wanted a little more protein) and it was delicious! This is DEFINITELY going into my recipe card stack!5 stars

        Reply
        • Jenn Sebestyen says

          June 23, 2022 at 9:56 pm

          That sounds delicious! Thank you for your feedback!

    4. Monica says

      June 01, 2020 at 11:02 pm

      I tried this with walnuts instead of cashew and it tastes great too! Thank you for this

      Reply
      • Jenn Sebestyen says

        June 04, 2020 at 2:00 pm

        Thank you, Monica! I’m happy to hear walnuts work as well. Glad you enjoyed it.

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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