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
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
-
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.
Recipe Notes
optional: add a couple fresh basil leaves to kick it up a notch!
