Sundried Tomato Cashew Cheese

Sundried Tomato Cashew Cheese Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes


1 and 1/2 cups Raw Cashews (225g)

10 Sun Dried Tomatoes (90g)

1 Clove Garlic Crushed

2 Tbsp Lemon Juice Freshly squeezed

1/4 tsp Sea Salt

Pinch Ground Black Pepper

4 Tbsp Water (60ml)


1Add all the ingredients to the blender (or food processor) and blend until smooth and creamy.

2This can take a few minutes and it's best to use a tamper (blender stick) when blending to push it down onto the blades.

3Alternatively if using a food processor stop every couple of minutes and scrape down the sides and then process again.

4Use a little more water if required to achieve the proper consistency.

5Use as a spread or dip!

6Store in an airtight jar in the refrigerator where it will keep for a few days (max 5 days).

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