This week Dave came up with an amazing supper. He made us fresh fruit Bellinis and roasted eggplant lettuce wraps with a creamy cashew cheese. It was perfect during our 21 Day Raw Vegan Cleanse Challenge (Okay the Bellinis might have been a treat).
I was in love with the cheese! I made it again the next day just to have as a dip for veggies. This recipe can be used as a dip, spread or as a condiment. This would work perfectly on a salad or even pasta.
This recipe is a must make! And bonus – it’s super simple.
This recipe is raw, gluten free, grain free, dairy free, vegan and the perfect cheese dip!
Raw Sundried Tomato and Basil Cashew Cheese
Prep time: 5 Minutes
Yield: Makes 1 Cup of Cashew Cheese
Ingredients:
- 1 Cup Pre-Soaked (2 Hours) Cashews
- 1/4 Cup Fresh Basil
- 5 Sundried Tomatoes
- 1-2 Tbsp Sriracha Hot Sauce
- 2 Tbsp Olive Oil
Directions:
- Place drained cashews, hot sauce and olive oil into your food processor.
- Blend until desired consistency (Pulse for a feta-like consistency).
- Coarsely chop sundried tomatoes and basil.
- Add sundried tomato and basil to food processor and pulse until mixed.
- Serve and enjoy!
DAMY Members – 1/4 Cup with 1 cup of veggies can be used for meal 4 or 1/4 cup can be used as your healthy fat (E Food) with meal 5.
It looks delicious! Do you use the sundried tomatoes that are in oil? That’s what I have, and I’m wondering if I should leave out some/all of the olive oil since my tomatoes have some.
Hey Karen! I used them without oil. If you are using the ones with oil I would cut back the oil and only use it if you need to. I don’t think you will need the extra. Enjoy 🙂
Made this last night as an appetizer for a dinner party and it was a huge hit. SO delicious and quick and easy. Gave the leftovers to my 2 year old and 3 year for breakfast this morning on bread and they loved it. Great recipe!
I don’t have any fresh bail. Could I use the dried from my spice rack? If so, how much?