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Cashew and Sun-Dried Tomato Cream Cheese

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  • Prep 5 min
  • Total 5 min
  • Ingredients 6
  • Servings 1
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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.
by Morena Escardó
Updated Sep 14, 2015
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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.

Expert Tips

  • tip 1
    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.

Nutrition Information

No nutrition information available for this recipe

More About 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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