Sun-Dried Tomato Dip {Dairy Free}

This Sun Dried Tomato Dip is a dairy-free version of one of my favorite dips. My Aunt Margo has made this fantastic dip for years, and nobody knows her recipe. While mine will likely never be as good as hers, this is a close second. Since I don't do well with dairy, I decided to make a dairy-free version. I use Kite Hill Dairy Free Cream Cheese and Cashews to give it the glorious cheesy flavor! It is the perfect substitute for regular cream cheese. It can sometimes have an odd flavor to it. It is incredible once you allow it to sit in the refrigerator and the flavors combine. You would never know it was made using a Dairy Free Cream Cheese!

How to Make Sun Dried Tomato Dip:

You will need a high-speed blender or food processor to make this dip. I prefer the blender because mine at least does better with cashews. Start by boiling 2 cups of water and 1 cup of raw cashews in a saucepan. Allow to come to a boil, and reduce the heat to a low boil for 5 to 10 minutes. Remove the saucepan from heat, allow it to sit, and come to room temperature while you prep the remaining ingredients. Add the Cashews and the ½ cup of the cashew water, blending till smooth. Add the remaining ingredients and mix till combined. If you need to thin the Sun Dried Tomato Dip out, add one tablespoon of cashew water one at a time until it is the desired consistency.

This is so good I can quickly eat it in one sitting; dairy-free makes it easier! I love Sun-dried Tomato Dip with gluten-free rolls, with Simple Mills Sea Salt crackers, and in desperate times, with a spoon 😂 . However you choose to eat this fantastic Sun Dried Tomato Dip, I am sure you will love it!

Recipe

Sun-dried Tomato Dip {Dairy-Free}

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A perfectly creamy Sun-Dried Tomato Dip that is not only amazing but dairy-free.

• Total Time: 20 mins
• Yield: 8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 cups of water
• ½ cup raw Cashews
• ½ cup Fresh Basil
• 1 8-oz container Kite Hill Cream Cheese
• ¼ cup Sun Dried Tomatoes (in oil)
• ½ cup Oil (from Sun Dried Tomatoes or Olive Oil)
• ½ teaspoon Garlic Powder
• ¼ teaspoon Chili Powder
• ½ cup Water from boiling Cashews

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Instructions

1. Add Water and Cashews to a saucepan and bring to a boil; reduce to a low boil and simmer for 10 minutes
2. While cooling, prepare the rest of your ingredients.
3. Remove the Cashews and add them along with ½ cup of the Water to a blender and blend till Cashews are smooth
4. Add your remaining ingredients and blend.  If too thick, add more Cashew water 1 tablespoon at a time
5. Allow to refrigerate for at least 4 hours, up to 3 days
6. ENJOY!

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: American
• Method: Blender/Food Processor
• Cuisine: Dip
• Diet: Gluten Free

Nutrition

• Serving Size: 8
• Calories: 262
• Sugar: 2.5 g
• Sodium: 210.2mg
• Fat: 23.8 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4.9 g
• Trans Fat: 0 g
• Carbohydrates: 8.4 g
• Fiber: 3.4 g
• Protein: 7.4 g
• Cholesterol: 8.4 g