1 mug raw, unsalted cashew nuts soaked overnight in 1 mug water
4 sun-dried tomatoes (I use the dry ones but the ones in oil should also work)
1 dessertspoon nutritional yeast (optional – available in health shops)
juice half lemon
salt and pepper to taste
Drain cashew nuts and rinse – do not use the water from soaking
Add all ingredients to a high speed blender and press go! You may need to bash the mixture a bit. Vitamix has a utensil to do this while the machine is running, for others you may need to stop and start.
Blend until thick and creamy and without bits of nuts.
Serve as a cream cheese
or here with soup and gluten free bread