10 Delicious Dairy-Free Dips

Sun-Dried Tomato Dip (2 of 10)

Sun-Dried Tomato Dip(2 of 10)

If you enjoy tomato basil soup, you’ll love this sun-dried tomato dip. It features many of the same ingredients found in tomato soup recipes, but it’s thick enough that you can layer it on crackers, bread wedges, and vegetable slices.

We like to top our sun-dried tomato dip with a drizzle of olive oil, a sprinkle of flaky sea salt, and a dash of ground pepper. These toppings give the dip a sophisticated look that’s perfect for a semi-formal gathering.

Ingredients

• 1 cup of raw cashews, soaked in cold water for several hours (up to 24)
• 1 jar of sun-dried tomatoes packed in olive oil, drained, oil reserved
• 4 tablespoons of lemon juice
• 3 large garlic cloves
• large handful of basil leaves
• 1 teaspoon smoked paprika
• 1/4 teaspoon salt
• 2 tablespoons olive oil or oil from the tomatoes
• 4 tablespoons of unsweetened almond milk

Preparation

1. Drain the soaked cashews and place them in a food processor with the drained tomatoes, lemon juice, garlic cloves, basil leaves, smoked paprika, salt, and oil.
2. Process until smooth, and slowly add almond milk to keep the mixture from getting too thick.