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Cashew spread with sun-dried tomatoes and basil

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Ingredients for 1 servings:

  • 1 cup cashew nuts
  • 1 handful of basil leaves
  • 6 tomatoes, dried and pickled
  • 6 tbsp oil from the pickled tomatoes
  • 2 tbsp chili sauce (Sriracha)
  • 1 tsp garlic, ground
  • 1 tsp onion(s), ground

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

vegan

Soak the cashews overnight. Blend the drained cashews with the remaining ingredients in a blender or food processor until a smooth paste forms. Tip: If you prefer your tomato pieces and basil a bit coarser, first blend the cashews, oil, and chili sauce into a paste, then add the chopped tomatoes and chopped basil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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