Sun-dried Tomato & Basil Cashew Cheeze Spread
You know what they say,
One man’s soaked nuts is another mans artisanal nut cheeze.
A year without goats cheese crumbled on salads and cream cheese slathered on bagels may seem unbearable if haven’t made the brave leap into plant-based territory.
For quite a few moving to the happy herbivore side, cheese is the last thing to give up. It’s addictive, comforting, satisfying and salty…
Its the main ingredient in PIZZA for goodness sake.
It may be scary
But i’m here to tell you you will all be OKAY.
Your mouth won’t dry up in dairy disappointment.
Your brain won’t explode with endless mozza’ cravings.
In fact, you may find you didn’t need cheese at all. (Clearer skin and less bloating anyone?)
New to the nut cheeze game? Honey, we’ve got you covered.
With Brazil nut parmesan, almond goat’s cheeze and macadamia ricotta- the vegan community has enough up their cruelty-free sleeve to keep your sandwiches creamy and your hor ‘doeuvre’s inconspicuously healthy for years to come.
This whipped, creamy and surprisingly- cheezy Sun-dried Tomato & Basil Cashew Spread is a favourite in my plant-based survival kit.
And its been around the block a few times to know it’s a people pleas-er.
Slathered in between veggie lasagna layers, it received rave reviews from the most uncompromising Italian palates.
It’s been demolished as a dip at barbecue parties standing up against 7 layer dips and prosciutto-wrapped everything.
Its been swirled into pasta sauce to give oomph and heartiness, fooling even the biggest cheese-head.
I knooooow you have a stack of seedy crackers just waiting to be rescued from their fate in the ho-hum-hummus bowl.
Creamy, dreamy and cheezy, this flavourful spread is perfect as a dip, sand which spread and in your pasta sauce. Dairy-free and delicious!
2 cups raw cashews, soaked with water for 2 hours- overnight
1/2 cup oil-packed sun-dried tomatoes
1 cup basil leaves, loosely packed
2-3 cloves of garlic
1 tbsp dijon mustard
1/4 cup lemon juice (or more as needed for more tart flavour)
2 tbsp. good quality olive oil
dash of cayenne
3-5 tbsp of water (or more as needed to thin out)
- Drain cashews and discard water
- In a food processor, combine all ingredients besides basil and sun-dried tomato.
- Puree for 5-7 minutes, scraping down sides or adding liquid if necessary. Cashews should be fully blended and creamy without any visible chunks
- Add in basil and sun-dried tomato, blending for another minute.
- Taste and adjust as necessary with more salt, dijon or lemon juice.
- Scoop out and store in an airtight container. Lasts fr 1-2 weeks in the fridge (flavour may become more pronounced)