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Cashew and Sun-Dried Tomato Cream Cheese

Cashew and Sun-Dried Tomato Cream Cheese
  • Prep 5 min
  • Total 5 min
  • Ingredients 6
  • Servings 1
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.

Ingredients

  • 3/4 cup cashews, soaked overnight in a bowl of water
  • 1/3 cup chopped sun-dried tomatoes, soaked overnight in a bowl of water
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  • 1
    Drain the cashews and sun-dried tomatoes.
  • 2
    Put all the ingredients in a food processor and mince until they turn into a smooth paste.
  • 3
    Season to taste.

  • You can prepare this cream cheese without the sun-dried tomatoes, adding 2 teaspoons of nutritional yeast for a plain cheese, or using the spices or herbs of your choice. Cilantro, cumin and chile are three good options.

No nutrition information available for this recipe

  • 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.
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