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Sun Dried Tomato Spread (Dairy Free)

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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!

Sun Dried Tomato Spread in a glass jar topped with a sprig of basil. A small metal spoon rests against the side of the jar. Small jars of crackers and raw cashews behind.

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!

Overhead view of Sun Dried Tomato Spread in a glass jar topped with a fresh sprig of basil. A metal spoon with a scoop of the sun dried tomato spread lies on the table in front of the jar next to a cracker topped with the spread.

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! 🙂

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

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! You can also find me on social media. Be sure to tag #veggieinspired and @veggie_inspired so I don’t miss it! Enjoy!

4.86 from 7 votes
Print
Sun Dried Tomato Spread
Prep Time
30 mins
Total Time
30 mins
 
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.
Course: Dip, Sauce/Spread
Cuisine: dairy free, gluten free, oil free, vegan
Keyword: bread spreads, low fat vegan dip, sun dried tomato appetizer recipes
Servings: 16 2 tbsp servings
Calories: 53 kcal
Author: Jenn S.
Ingredients
  • 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
Instructions
  1. Soak the cashews and sun dried tomatoes in hot water for 30 minutes. Drain and rinse.
  2. 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.
  3. Add the remaining ingredients and puree until smooth.
  4. Refrigerate until serving.
Recipe 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 Facts
Sun Dried Tomato Spread
Amount Per Serving
Calories 53 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 81mg 3%
Potassium 119mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 2g 4%
Vitamin A 18%
Vitamin C 8%
Calcium 4%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.


More Delicious Dairy Free Dips To Love:

Veggie Cream Cheese Spread

Veggie Cream Cheese Spread (Dairy Free)

Smoky Roasted Red Pepper Dip

Smoky Roasted Red Pepper Cashew Dip

Cucumber Bites w/ Sun Dried Tomato Spread

Cucumber Bites w/ Sun Dried Tomato Spread

 

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Comments

  1. Brigitte says

    I just made this awsome cream cheese ! I would it call more like a dip/ cream cheese it’s so good . First I soaked my nuts for 1 hour, than I soaked my own Garden Sun-dried tomatoes that I dehydrated this summer with garlic and herbs. I used about just 1/3 cup of liquid I didn’t want to waste all the nice seasoning that was on my tomatoes . When done I pretty munch had no liquid left . I had a leftover silken tofu about 1/2 cup I added to the food processor . I processed everything except the green onions until smooth than I pulsed the green onions. It’s divine first time I can truly say this is a keeper. I think having my own tomatoes made a huge difference because they were already seasoned with herbs no salt . I keep them in the freezer . Thanks again !!

    Reply

    • Jenn S. says

      Thank you, Brigitte! So glad you loved it. I love that you make your own sun-dried tomatoes – I bet they are absolutely amazing!

      Reply

    • Briigtte says

      I wanted to add that I didn’t use the 1/2 cup of water since my tomatoes where moist and the water was pretty much all gone ..you always have to go little by little adding the water so you can see the consistency . The spread was the perfect texture not to thick and not to thin .

      Reply

  2. Chauncey says

    I’m doing whole 30 and this spread is amazing!!! Thank you!!! I put it atop 4 english cucumber slices

    Reply

  3. Sandy says

    Can I replace the cashews with either silken Tofu or soaked Hemp seeds? or will either one work?

    Reply

    • Jenn S. says

      I think silken tofu would work great. Might be a little softer texture, but that’s not necessarily a bad thing. I’m not sure about hemp seeds. I’ve never tried blending them like this. It may turn out more like a pesto, than a creamy spread, but again, that’s not necessarily a bad thing. If you try either one, let me know how it goes!

      Reply

  4. Tina says

    I love this! I have made it several times. You mention the per serving information but don’t say how much a serving is. Can you let me know? Thank you!

    Reply

  5. Cristina Campbell says

    This spread looks great, and I’d love to make it for a few get-togethers over the summer, but I don’t normally use my food processor. Do you think it would work well in a blender? I make dairy free sour cream in my blender with cashews and there is no coarseness of the nuts. Is using the food processor for a texture thing?? Thanks!

    Reply

    • Jenn S. says

      Hi, Cristina. I have never tried making in the blender, so I’m not sure. It’s a pretty thick spread, so without adding additional liquid, I’m not sure if it would get totally smooth. If you try it, let me know how it turns out!

      Reply

  6. Mary says

    This looks amazing! I was thinking of giving this spread away as Christmas gifts. Do you know how long it keeps if refrigerated?

    Reply

    • Jenn S. says

      Thanks, Mary. Homemade gifts are the best – great idea. It usually doesn’t last more than 2-3 days in our house. I would think it would be fine maybe up to 5 days. Enjoy!

      Reply

  7. Melissa says

    Could I use this to replace Mayo for like chicken salad or would it be to thick ? Looks amazing !?!

    Reply

    • Jenn S. says

      Thank you, Melissa! It’s a bit thicker than mayo…more like hummus consistency. Not saying that would be bad though. You could thin it out with a few tablespoons of water if needed. As long as you don’t go overboard on the water, the flavor shouldn’t be affected.

      Reply

  8. Emma says

    I made this spread and it is great! Added some more italian dried herbs and some rosemary and thyme. Also, i didnt soak because i was hungry but that turned out fine! it goes well with avocado as well. 🙂

    Reply

    • Jenn S. says

      I wouldn’t. Fresh tomatoes would be far too juicy and not a strong enough flavor. Use those fresh ones for a homemade marinara!

      Reply

  10. Janine says

    Nice recipe but the cashews need to be soaked for a few hours as the studies shown we shouldn’t consume them raw. Sounds very tasty, will for sure make it. Thank you!

    Reply

  12. Kat says

    I’ve asked this question before, but probably in the wrong place. Is there something you can use instead of cashews, or tofu because of the calories?

    Thanks
    Kat

    Reply

    • Jenn S. says

      Hi, Kat. Sorry I didn’t see your question before. I haven’t tried it with anything else. You can try using white beans. It will likely alter the flavor a bit, but should still be yummy! If you give it a try, let me know how it turns out!

      Reply

  13. Gin says

    Ha, you’re right! This spread would TOTALLY make cardboard a worthwhile snack! It’s hard to get around to trying new recipes when you’re trying to come up with your own, but I _have_ to make this sometime. Reading your ingredient list it’s easy to imagine how good it is!

    Reply

    • Jenn S. says

      Homemade is always the best! Store bought spreads/dressings don’t taste like much more than flavored oil…and they leave an oily film in your mouth! This one tastes like the healthy ingredients it is made from!

      Reply

  17. Linda @ Veganosity says

    I could definitely see this spread all over a veggie burger, or crackers, or bruschetta, or….. Love the ingredients in this, it looks like it should be bad for your heart because it’s so thick and creamy, but it’s actually so good for you. Thanks for the great recipe, Jenn. 🙂

    Reply

    • Jenn S. says

      Thank you, Becca!! I haven’t tried it in pasta yet, but I was just thinking that the other day too! I bet it would be so yummy!! I hope you love it! Please let me know how it turns out!

      Reply

    • Jenn S. says

      Thanks, Alisa! I am obsessed with cashews! I go through so many of them in a week, it’s ridiculous! And delicious! 🙂

      Reply

  21. Mel @ avirtualvegan.com says

    This looks so good! I can think of so many uses for it. I’ve got a thing for rice cakes at the moment. It would be awesome on them! That jar just would not be safe in my fridge at all…in fact I don’t think it would make it to the fridge!

    Reply

  22. Kat | curlsnchard.com says

    I love everything with sun dried tomatoes! This sounds absolutely delicious and I know I will make this as soon as I remember to buy cashews again 😀

    Reply

    • Jenn S. says

      My pantry is never without cashews. I have at least 2-3 bags at once and they don’t last very long! Thanks, Kat!

      Reply

    • Jenn S. says

      YES!!! Why didn’t I think of that. PERFECT for a wine and “cheese” party!! Let’s go! 🙂

      Reply

    • Jenn S. says

      Oh, well, you definitely could, but it wouldn’t be oil-free that way. Just a lot of unnecessary calories when they are packed in oil. If you do use them, you won’t need all of the 1/2 cup of water. Add the water last and start with just a little bit, adding more if you need the mixture thinner.

      Reply

  28. Hedi Hearts says

    Love love and one more time love sun-dried tomatoes. The best are from our family in Sicily, they are full of sunshine! Lovely recipe Jenny xx

    Reply

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My name is Jenn. This is my blog 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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