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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!
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!
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 and 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.
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.
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Sun Dried Tomato Spread Recipe
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
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Michelle says
If I substitute white beans for the cashews, is it a 1:1 substitution?
Jenn Sebestyen says
Yes, but you won’t need as much water. Blend it up first and then add water 1 to 2 tablespoons at a time until the desired consistency is reached. Enjoy!
Joan says
I can’t wait to make this. It sounds so tasty!
Jenn Sebestyen says
I hope you enjoy it, Joan!
Kerry says
How long would you expect this to last in the refrigerator?
Jenn Sebestyen says
Hi, Kerry. It should last about 4 to 5 days in the fridge in an air-tight container. Enjoy!
Susan says
Can this recipe be made a day ahead?
Jenn Sebestyen says
Yes! It will keep in an air-tight container in the fridge for several days. Enjoy!
jordi says
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.
Jenn Sebestyen says
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.
BabsLouie says
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!
Jenn Sebestyen says
That sounds delicious! Thank you for your feedback!
Monica says
I tried this with walnuts instead of cashew and it tastes great too! Thank you for this
Jenn Sebestyen says
Thank you, Monica! I’m happy to hear walnuts work as well. Glad you enjoyed it.