Cashew and Sundried Tomato "Cheese" Spread or Dip

Prep Time 20 minutes
Cook Time 0 minutes
Servings 8 people
A plant-based version of sundried tomato cream cheese or goat cheese! Fantastic spread onto your sandwiches as a source of protein, healthy unsaturated fat (minus the cholesterol found in cheese). Also delicious as a dip to be enjoyed with cut up veggies as a healthy school snack!

How It's Made


  • 1 cup Sundried Tomatoes
  • 2 cups cashews
  • 2 tablespoons white miso
  • 1 tablespoon nutritional yeast
  • 1 teaspoon maple syrup
  • 1 lemon lemon juice
  • 2 garlic clove(s)
  • sea salt and pepper to taste
  • Water, depends
  • 1 whole wheat or spelt tortilla
  • A handfull of lettuce
  • A few pieces of marinated baked tofu
  • avocado, thinly sliced
  • A handfull of sprouts
  • 1 to 2 tablespoons fresh cilantro


  1. Soak the cashews and sundried tomatoes in plenty of water overnight, to soften them
  2. Drain and rinse the cashews and sundried tomatoes. Place in food processor.
  3. Add garlic, miso, salt, pepper, nutritional yeast, maple syrup, lemon juice to the food processor and mix.
  4. Add a tablespoon of water at a time to loosen mixture into a creamy consistency. If you want it to be a nacho cheese-like sauce, add more water, if you prefer a cream-cheese texture, add less water.
  5. Spread cashew cheese in the center of a sprouted whole grain tortilla.
  6. Top with lettuce.
  7. Add a few piece of baked tofu (marinated in soy sauce, maple syrup, chili flakes, toasted sesame seeds).
  8. Add sliced avocado, sprouts, and coriander.
  9. Roll it up and enjoy for your packed lunch!
Danielle Levy
Recipe By

Danielle Levy

Danielle is a Registered Holistic Nutrition Consultant (RHN) having graduated from the Bauman College in California & the Canadian School of Natural Nutrition. She focuses on a whole-foods diet and a balanced lifestyle, with specialty in gastrointestinal problems, food allergies, pre & post-natal nutrition, and plant-based sports nutrition. Visit her site here.