Cashew and Sundried Tomato Pesto or Spread

    3 hours 10 minutes

    A delicious spread or dip to be enjoyed on your favourite crackers, for vegetable crudites, or to dollop on top of vegetables. Dairy-free and vegan but still creamy.

    Auckland, New Zealand
    6 people made this

    Makes: 2 cups approximately

    • 1 cup cashew nuts, soaked in water
    • 12 large sundried tomatoes, soaked in 1 cup of filtered water
    • 2-3 cloves of garlic, according to taste
    • 1 tablespoon Extra Virgin Olive Oil
    • 1 tsp dried/fresh oregano
    • 1 tsp dried/fresh basil
    • a few tablespoons of tomato soak water for desired consistency
    • salt & pepper to taste

    Preparation:10min  ›  Extra time:3hours soaking  ›  Ready in:3hours10min 

    1. Soak cashews and sundried tomatoes in separate containers for around 3 hours
    2. Drain soak water off cashews and sundried tomatoes, reserving the tomato soak water
    3. Place all ingredients in a food processor or high speed blender, drizzling in the tomato soak water and whizz until the desired consistency is obtained.

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