Cashew and Sundried Tomato Pesto or Spread

Cashew and Sundried Tomato Pesto or Spread


5 people made this

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.

Gaia Auckland, New Zealand

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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