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