A rustic-looking sun-dried tomato cashew spread & dip, bursting with tomato flavour.
This Sun-dried Tomato Cashew Spread & Dip was introduced with our BBQ Pizza recipe, but it also makes an excellent spread for flatbread, bagels, crackers and sandwiches. We also use it as a topping for baked potatoes and as a dip for vegetables. Anywhere that we used to use cheese or mayonnaise, we use a cashew substitute.
This recipe is a variation on our original Cashew Spread. Sun-dried tomatoes add a boost of delicious flavour and give the spread a grainier, more rustic look. I don’t soak the cashews as long as I do for the original spread, because I prefer the coarser texture, but if you’d like to make it creamier, simply soak the cashews longer (overnight soaking produces a very smooth result).
Sun-dried Tomato Cashew Spread
- 1 cup raw cashews soaked 1 hr in hot water
- 1 ounce sun-dried tomatoes, soaked in 1/4 cup very hot water if you use oil-packed tomatoes, skip the soaking
- 2 Tbsp nutritional yeast
- 1 Tbsp + 1 tsp lemon juice
- 1 garlic clove
- 1/2 tsp kosher salt
- pinch of freshly ground black pepper
- 1/4 cup water you will only use as much of this as needed to get the right consistency
Drain the cashews and place them in a blender.
Place the sun-dried tomatoes with their soaking water in the blender. If you use oil-packed tomatoes, drain them and add them without soaking first.
Add the nutritional yeast, lemon juice, garlic clove, salt and pepper. Purée, stopping to scrape down the sides. Add the 1/4 cup of water in small increments until the desired consistency is obtained. (Depending on how much liquid the cashews and tomatoes absorbed, you may not need this or you may use all of it). The spread should be like very soft peanut butter - easy to spread, but not too wet. It will firm up when refrigerated.
Sun-dried Tomato Cashew Spread & Dip