Vegan Sun-dried Tomato Cream Cheese by Pasta-based.
Sun-dried Tomato Cream Cheese
Prep Time
15 mins
Cook Time
2 mins
Total Time
17 mins
 

Creamy, smooth, flavorful, sun-dried tomato cream cheese spread perfect for breakfast bagels, toast, or topped on crackers. Homemade vegan cream cheese with simple ingredients that add freshness, depth, and a subtle tang.

Course: Breakfast
Servings: 6 servings
Calories per Serving: 133 kcal
Author: Pasta-based
Ingredients
  • 1 cup raw cashews
  • 4-5 sun-dried tomatoes
  • 1/4 cup filtered water (or more to desired consistency)
  • 1/4 cup nutritional yeast
  • 1 clove fresh garlic
  • 1 tablespoon dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • dash cayenne pepper
  • salt and pepper to taste
Instructions
  1. Add raw cashews to small pot and cover with water. Bring to boil over high heat. Once the water is boiling, remove from heat. Add sun-dried tomatoes to pot. Cover and let soak for 15 minutes.

  2. Meanwhile, in a food processor, add all other ingredients.

  3. Drain cashews and sun-dried tomatoes. Add to food processor. Process on high until creamy. 

  4. Store in air-tight container in refrigerator for up to 10 days.

Recipe Notes

optional: add a couple fresh basil leaves to kick it up a notch!