Is there anything better than the combination of basil and sun-dried tomatoes? If there is, please let us know because this may be the best flavor combination known to man. The aromatic basil complements the acidity of the sun-dried tomatoes. Just make that the sun-dried tomatoes you purchase are not in oil. The reason for this is because there are often preservatives in these jars that do not comply with the raw vegan diet. Purchase sun-dried tomatoes in bags. You can actually soak them in water for a couple hours if you want to naturally rehydrate them, making them easier to work with.
The first step of this recipe is to make the basil oil. This is a very simple step, but does require a little effort on your part. All you have to do is blend the basil with the olive oil and then strain it through a cheesecloth or fine mesh strainer. This is like liquid gold, and you can save some in your fridge for a couple of weeks. It goes great in other sauces or salad dressings. You’ll combine this basil oil with the ingredients for the spread. Lastly, fold in the chopped sun-dried tomatoes once everything is blended.
When you want to serve it, slice some cucumbers and place a dollop of the spread on each slice. This is a great raw vegan snack or appetizer. It can even be a meal if that’s what you want!
- Prep Time:20m
- Total Time:20m
- 1 c Basil Walnut-Cashew spread (see below)
- 1/4 c sun-dried tomatoes, chopped
- Basil Oil:
- 2 c packed basil
- 1 c cold pressed olive oil
- 1 Place basil and oil in blender.2. Blend until well combined.3. Strain.4. This will keep in the refrigerator for a couple of weeks.
- Basil Walnut-Cashew Spread
- 2 c cashews (soaked for 3 hours)
- 1/2 c walnuts (soaked for 3 hours)
- 1/2 c filtered water
- 2 tbsp. Basil Oil (see above)
- 2 cloves garlic
- 1 tsp. lemon juice
- pinch Himalayan sea salt
- pinch ground pepper
- Place all ingredients in food processor. Process until well blended.
- Stir sun-dried tomatoes into spread. Use as a dip, or a topping on crackers or veggies.