About the Recipe
Sundried Tomato Cashew Spread is a creamy, tangy, and wholesome spread perfect for breakfast or a snack best served on toast, wraps, or as a veggie dip.
Ingredients
1 cup raw cashews
½ cup soy yogurt (unsweetened, plain)
¼ cup sun-dried tomatoes (drained, if packed in oil, well soaked in advance if dried)
2 tbs of lemon juice
½ tsp of salt, to taste
Preparation
Step 1 - Soak the Cashews
For best creaminess, soak the cashews in cold water for at least 2-3 hours, or in hot water for 10–15 minutes.
Drain and rinse before blending.
Step 2 - Blend Everything
Into a high-speed blender or food processor, add cashews, soy yogurt, sun-dried tomatoes, lemon juice, and salt to taste.
Step 3 - Process Until Silky Smooth
Blend on high until the mixture is velvety. Scrape down the sides and add a splash of soy yogurt or soy milk if needed to achieve a smoother texture.
Step 4 - Taste and Adjust Seasoning
Sample and fine-tune: add more salt for depth, extra lemon for brightness, or just a few more sun-dried tomato bits for tang.
Step 5 - Serve or Store
Perfect chilled as a spread on toast, crackers, or as a dip for crudités.
Store in an airtight container in the fridge for up to 5 days.
Option: add 1-2 tbsp of nutritional yeast for a “cheesy” flavour.