Sun-dried Tomato Dip {Dairy-Free}

Dairy Free Sun-dried Tomato Dip in a white bowl, topped with basil on a square white plate with Gluten Free bread and crackers. There is a black and white towel and bottle of olive oil.

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


Units Scale
  • 2 cups of water
  • 1/2 cup raw Cashews
  • 1/2 cup Fresh Basil
  • 1 8-oz container Kite Hill Cream Cheese
  • 1/4 cup Sun Dried Tomatoes (in oil)
  • 1/2 cup Oil (from Sun Dried Tomatoes or Olive Oil)
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Chili Powder
  • 1/2 cup Water from boiling Cashews


  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 1/2 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!


Keywords: Sun-Dried Tomatoes, Sun-Dried Tomato Dip, Dairy Free Sun-Dried Tomato Dip, Sun-Dried Tomato Dip Recipe, Easy Sun-Dried Tomato Dip