Sun Dried Tomato Cashew Cheese Spread
This delicious sun dried tomato cashew cheese spread is creamy and oh-so-cheesy! It's perfect as a spread or dip and super easy to make.
Prep Time10 minutes mins
Soaking Cashews1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Appetizer, Dip, Savory, Side
Cuisine: American, Vegan
Diet: Vegan
Servings: 8
Calories: 188kcal
Add raw cashews to a bowl. Pour over boiling hot water from the kettle until the cashews are completely submerged. Leave them to soak for 1 hour. After 1 hour, drain and rinse the cashews.
Add the soaked cashews to a blender jug along with lemon juice, coconut cream, distilled white vinegar, salt, onion powder and sun dried tomatoes.
Blend until smooth.
Move to a bowl and add dried basil. Stir it in.
Your cashew cheese spread is ready to serve!
- Coconut cream - should be canned and unsweetened. You could also use full fat, canned, unsweetened coconut milk.
- Lemon juice - should ideally be freshly squeezed as that has the best flavor, but bottled will also work.
- Sun dried tomatoes - can be in oil or vinaigrette, but drain them before using them.
- Blender or food processor: If you don't have a powerful blender then it would be better to make this in the food processor. It may not come out quite as smooth but it will still be totally delicious.
- Storing and freezing: Keep it stored in the fridge in a covered container and enjoy within 5 days. It is also freezer friendly for up to 3 months. Thaw it in the fridge and then mix it up very well again before serving.
- This recipe has been updated with new photos and an improved recipe.
Serving: 1Serve | Calories: 188kcal | Carbohydrates: 9g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 298mg | Potassium: 259mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 2mg