Soaked overnight, cashews become a thick, dairy-free base here that takes on the concentrated flavour of the sun-dried tomatoes rather than the milder taste of plain cashew cream. Because the tomatoes are sun-dried rather than fresh, they bring their own oil and plenty of flavour, giving a rich, savoury spread without needing to add any oil to the ingredient list. Lemon juice keeps this richness from falling flat, adding a touch of freshness that cuts through the cashews and tomatoes, while a pinch of Celtic sea salt rounds out the seasoning. Nutritional yeast is optional, but it steers the flavour towards something vaguely cheesy, closer to a savoury dip than a simple tomato spread, for anyone who wants that extra touch. Everything goes into the food processor together and turns into a thick, spreadable texture rather than a runny one, as the water is added in fairly small amounts relative to the cashews. This consistency makes it better suited to a sandwich, a cracker, or a dollop on a wrap than a dressing to pour over a salad. Serve it as a quick starter with vegetables for dipping, spread in a wrap with some greens, or as a quenelle on raw vegetables, much as you would use a thick hummus.
Sun-Dried Tomato Spread and Dip
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Activated cashew puree
€15.70
Ingredients
- ¾ cup cashews, soaked overnight
- ⅓ cup sun-dried tomatoes, chopped
- 1 tbsp nutritional yeast flakes (optional)
- Juice of half a lemon
- A pinch of Celtic sea salt
- ½ cup filtered water
Method
- Combine all the ingredients in a food processor and blend until thick and creamy, scraping down the sides as needed for an even consistency.
Tip
Soaking the cashews overnight is what guarantees a perfectly smooth texture once blended — a shorter soak of an hour or two often leaves the spread slightly grainy, even with long blending. Thin it with a little extra water if you prefer a runnier sauce rather than a thick spread, adding it one tablespoon at a time so you don't go past the consistency you want. Leftovers keep well covered in the fridge for several days.
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FAQ: your questions about sun-dried tomato spread
What are the benefits of sun-dried tomatoes?
By losing their water during drying, sun-dried tomatoes concentrate their nutrients: they're notably rich in lycopene, an antioxidant that protects cells, as well as fibre that supports digestion and vitamins C and A that support immunity.
Are sun-dried tomatoes high in calories?
A little more than fresh tomatoes, since they're concentrated in nutrients and sometimes stored in oil. In this spread, they're used chopped and without added oil, so you get their intense flavour without excess calories.
Can you eat raw cashews?
Yes, cashews sold as "raw" in shops have already been lightly heat-treated to remove their toxic shell, so they're perfectly safe to eat as they are. Soaking them, as in this recipe, also makes them more digestible and gives a much creamier texture once blended.
How do you make a homemade plant-based spread?
The simplest method is to blend a base of soaked nuts or seeds with an ingredient that brings flavour — here, sun-dried tomatoes — a touch of acidity like lemon, salt, and just enough water to get the texture you want. A single pass through the food processor is enough, with no cooking.
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