Sundried Tomato Cashew Cheese

  • Author: Loving It Vegan
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: ~1.5 cups


10-minute Sundried Tomato Cashew Cheese. Ideal as a spread or dip. Smooth, spreadable, creamy and deliciously cheesy!


  • 1.5 cups (225g) Raw Cashews
  • 10 Sundried Tomatoes (3oz/90g)
  • 1 Clove Garlic (crushed)
  • Juice of 1 Lemon
  • 1/4 tsp Sea Salt
  • Pinch of Black Pepper
  • 4 Tbsp (60ml) Water


  1. Add all the ingredients to the blender (or food processor) and blend until smooth and creamy.
  2. This can take a few minutes and it’s best to use a tamper (blender stick) when blending to push it down onto the blades.
  3. Alternatively if using a food processor stop every couple of minutes and scrape down the sides and then process again.
  4. Use a little more water if required to achieve the proper consistency.
  5. Use as a spread or dip!
  6. Store in an airtight jar in the refrigerator where it will keep for a few days (max 5 days).

  • Category: Snack, Spread
  • Cuisine: Vegan


  • Serving Size: 2 Tbsp
  • Calories: 112
  • Sugar: 3.2g
  • Sodium: 61mg
  • Fat: 7.3g
  • Saturated Fat: 1.3g
  • Carbohydrates: 8g
  • Fiber: 1.1g
  • Protein: 3.6g