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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.

Sun-dried Tomato Dip {Dairy Free}

  • Author: Meg Whitmore {A Twisted Plate}
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 8 servings 1x
  • Category: American
  • Method: Blender/Food Processor
  • Cuisine: Dip
  • Diet: Gluten Free


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


  • 2 cups of water
  • 1/2 cup raw Cashews
  • 1.2 cup Fresh Basil
  • 1 8oz 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 you 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!


  • 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

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

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