There are two foods I've been addicted to all my life: chocolate and cheese. They've been my faithful companions through many adventures, always giving me that satisfying taste whenever I needed it most.
However, despite my deep-rooted passion, I try to consume as little dairy as possible. As a result, cashew cream cheese has become one of my favorite replacements. Granted, eating it doesn’t feel like a warm hug to me, the way eating all kinds of cheeses (especially the stronger ones) does. But I have to say it's really enjoyable in its own way, especially if you're the kind of person who likes to snack on a regular basis and is always on the lookout for new spreads and dips to spice up your routine.
I call this recipe a kind of cream cheese and hummus hybrid. And the part I like most is that I can flavor it differently every time... like this version with sun-dried tomatoes.
Serve it on your morning toast, use it as a dip for chips or raw vegetables, or use it instead of mayo when you make your next sandwich.