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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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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
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.
Jane Exell says
I dehydrated my tomatoes last year but then packed them in olive oil…could I use these in the sun dried tomato dip recipe?
Jenn Sebestyen says
I would think so. Let me know if you give it a try.
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 !!
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!
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 .
Chauncey says
I’m doing whole 30 and this spread is amazing!!! Thank you!!! I put it atop 4 english cucumber slices
Jenn S. says
That’s great, Chauncey! So happy to hear you love it!
Sandy says
Can I replace the cashews with either silken Tofu or soaked Hemp seeds? or will either one work?
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!
Sandy says
I’m trying it today with silken tofu. I’ll let u know how it turns out.
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!
Jenn S. says
Hi, Tina. Nutrition facts are based on 2 tablespoons per serving. So glad you love it!
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!
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!
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?
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!
Melissa says
Could I use this to replace Mayo for like chicken salad or would it be to thick ? Looks amazing !?!
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.
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. 🙂
Jenn S. says
So glad you enjoyed it, Emma! Great idea pairing it with avocado – sound yummy!
Amy says
Can you use fresh tomatoes that are in season??
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!
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!
Jenn S. says
Thanks, Janine. The instructions call to soak the cashews for 30 minutes (you can soak longer if you want – it certainly won’t hurt anything), but honestly it’s just so they blend easier. I haven’t seen any studies stating we should be eating them raw. Can you send me this info? I’m curious.
Janine says
Hi Jenn,
Here is one of many links: http://wholelifestylenutrition.com/recipes/appetizers-snacks/is-soaking-nuts-necessary-how-to-properly-soak-your-organic-raw-nuts/
Have a wonderful weekend!
Jenn S. says
Thanks, Janine! I’m going to look into this more.
Eve says
This would be so good on roasted zucchini. Perfect palio snack.
Jenn S. says
Oooh, I hadn’t thought of that! Sounds delicious!! Thanks, Eve!
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
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!
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!
Jenn S. says
LOL, thanks, Gin!! I hope you love it!! Please let me know if you try it!
Uma Srinivas says
I bet this will be super yummy! The list of ingredients made me so tempting. I will try this week end. and let you know 🙂