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.
Following the original recipe ingredients and instructions will give you the best results, but here are some adaptations that will work if need be.
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.
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
- 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.