Sun Dried Tomato Cashew Cheese Spread

4.91 from 11 votes

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

Soaking Cashews1

Total Time1 10

Course: Appetizer, Dip, Savory, Side

Cuisine: American, Vegan

Diet: Vegan

Servings:

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.