Sun-Dried Tomato Cashew Spread

Ingredients

• 1 cup dry-packed sun-dried tomatoes (not oil-packed)
• 1 cup raw cashews, soaked 1 hour
• 3 cloves garlic
• 2 tbsp fresh basil
• 2 tbsp olive oil
• 1 tbsp lemon juice
• salt to taste

Method

1. 1

   Soak the dry-packed sun-dried tomatoes in warm water for 15-20 minutes until softened, then drain well, reserving a few tablespoons of the soaking liquid — dry-packed sun-dried tomatoes are quite tough and leathery straight from the bag, and this rehydration is what lets them puree into a truly smooth spread instead of leaving stubborn chewy bits throughout.

2. 2

   Drain the soaked cashews.

3. 3

   Blend the rehydrated tomatoes, cashews, garlic, basil, olive oil, and lemon juice until smooth, adding the reserved soaking liquid a tablespoon at a time to reach a spreadable consistency.

4. 4

   Season with salt to taste.

5. 5

   Chill at least 30 minutes before serving.