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.
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.
Meanwhile, in a food processor, add all other ingredients.
Drain cashews and sun-dried tomatoes. Add to food processor. Process on high until creamy.
Store in air-tight container in refrigerator for up to 10 days.
optional: add a couple fresh basil leaves to kick it up a notch!