Cashew + Sun-Dried Tomato Dip
Guest Recipe

Bojon Gourmet’s {Vegan} Cashew + Sun-Dried Tomato Dip

Gluten Free, Vegan | Recipe by The BOJON Gourmet


  • 1 cup (5 ounces / 140 grams) “raw” cashews, covered with a few inches of cool water and soaked 8-24 hours
  • 1 (8-ounce / 225 grams) jar olive oil-packed sun-dried tomatoes, drained, oil reserved
  • 4-8 tablespoons lemon juice (to taste, from 1-2 lemons)
  • 3-4 large garlic cloves (to taste) large handful of basil leaves
  • 1 teaspoon smoked paprika (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons good olive oil or oil from the tomatoes
  • 4-8 tablespoons unsweetened plant milk (such as almond) or water, as needed to smooth the mixture good olive oil, pepper, and flaky salt for topping the dip crackers


  1. Drain the soaked cashews and discard the soaking water. Place them in the body of a food processor with the drained tomatoes, 4 tablespoons of the lemon juice, 3 of the garlic cloves, the basil leaves, smoked paprika, salt, and oil.
  2. Process until smooth, adding the plant milk little by little to help the mixture turn over, scraping down the sides of the bowl occasionally, about 5 minutes.
  3. Taste, adding more lemon or garlic to punch up the flavors as you like. (I’ve noticed that the garlic flavor starts out soft, but will become stronger as the mixture sits.)
  4. Use right away, or chill airtight for up to 1 week.