This Smoky Sun-Dried Tomato Cashew Dip is dairy-free (vegan), Paleo, and full of addicting flavor!
This dip has so many of my favorite things going on. First, even though someone might assume it’s a cream cheese based dip, it’s not. There’s no dairy to be found in this rich dip. Instead, it’s made with soaked cashews as the base.
It’s also got sun-dried tomatoes that I’ve loved since they were big in the early 90s and never stopped loving them no matter how fall out of food fashion they fell. 
Finally, it’s got that smoky flavor that I just adore thanks to just a touch of smoked paprika. Smoked paprika has been a staple in my kitchen for years and I love the way to can transform the flavor of a dish with a small pinch.
You’ll notice that this Smoky Sun-Dried Tomato Cashew Dip is a fairly thick dip. It also doubles as a spread that’s wonderful on crackers or sandwiches. If you want to make it a thinner dip, however, just cut back on the amount of cashews you use. You could go back to even 1 cup depending on the level of thinness you’re going for. Keep the rest of the ingredients the same.
I should also mention that the longer you soak your cashews, the smoother your dip/spread will be. The pictures reflect a quick soak of only 30 minutes in hot water. 
Whether you make this dip for your next gathering of friends (aka a party…) or as a dip to have on hand to encourage more vegetable-eating, just make it. You’ll love it!
Smoky Sun-Dried Tomato Cashew Dip
This Smoky Sun-Dried Tomato Cashew Dip is complex in flavor and a crowd-pleaser! It’s a vegan and Paleo appetizer.
Ingredients
- 2 cups cashews, soaked
- 1/2 cup sun-dried tomatoes in oil, drained
- 1/4 teaspoon smoked paprika
- pinch salt, to taste
- water as needed, about 1/4 cup
Instructions
- Soak your cashews for 3-4 hours or overnight. Alternatively, do a quick soak by boiling water, then removing it from the heat and soaking the cashews in the hot water for at least 15 minutes. Drain the cashews before proceeding with the recipe.
- Place the soaked cashews, sun-dried tomatoes, and smoked paprika in a blender and blend until very smooth.
- Add water, starting with a few tablespoons, and blend. Add more water until it reaches your desired consistency.
- Taste and add salt to your preference. Enjoy!
If you make this Smoky Sun-Dried Tomato Cashew Dip, I would LOVE to see! Take a picture and tag me on Instagram! @happyhealthymama
Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!
Snookie Pie says
August 19, 2017 at 10:01 pmThis recipe sounds great, but could it possibly be 660 calories per serving? Or is it 660 calories for the entire bowl? It shows that it makes 4 servings. At 660 calories per serving, a small bowl of this dip tanks out at a whopping 2,640 calories. That’s not happy or healthy. Thanks for clarifying….
Maryea says
August 21, 2017 at 10:17 amWhere are you seeing the nutritional information you are referencing? Those are not accurate for a serving or the entire thing, and I’m not sure what you’re seeing. This recipe is meant to be an appetizer or snack dip, and serves 6-8. The calories per serving is between 210-280. Hope this helps!
Jenny says
August 23, 2017 at 12:42 pmHi is this with raw cashews?