Use this Vegan Sun Dried Tomato Sauce as a dressing, spread or sauce. It's delicious drizzled over a salad, tossed with pasta or spread on a sandwich. This creamy sauce is truly versatile and seriously scrumptious!
Cuisine Italian, Mediterranean
Prep Time 5minutes
Total Time 5minutes
Author Whitney Bond
½cuproasted, unsalted cashewssoaked 8-10 hours
7ouncessun dried tomatoes in oildo not drain!!
2tablespoonsextra virgin olive oil
Add all of the ingredients to a high-powered blender.
Blend until smooth and creamy.
Store in the refrigerator for up to 2 weeks.
If using the sauce as a salad dressing, add an additional 2-4 tablespoons of water, until you reach the desired consistency.
If you forgot to soak the cashews, here's a short-cut for soaking them in 20 minutes. Add the cashews to a small pot, cover the cashews with water. Place on the stove and bring to a boil. Once boiling, remove the pot from the heat and cover. Wait 15 minutes, then remove the lid from the pot and drain the cashews.
This recipe makes 12 ounces of sauce. The nutritional information provided is for one ounce of sauce.
The sauce will stay good in the refrigerator for up to 2 weeks.
You can also freeze the sauce for up to 6 months. I recommend freezing the sauce in ice cube trays or small salad dressing containers. This way, you can only defrost the amount needed. To defrost the sauce, simply place it in the refrigerator for 12-24 hours. After this time, give it a good shake or whisk to refresh and combine the ingredients.