Your whole food, plant-based life.

Sun dried Tomato Cashew Cheese Spread



Once again, in the interest of simplifying your life, we have a raw food recipe that can be used more than one way. You can start with the base, which can be eaten as it is, or get creative and add it to other ingredients to make the rawchoes. I used smoked sun dried tomatoes to give it a little more depth.






Sun Dried Tomato Spread and Rawchoes!

Sun Dried Tomato Cashew Cheese Spread

  • 1 cup cashews soaked for at least 6 hours and drained.
  • 1/2 shallot coarsely chopped
  • juice of one lemon
  • 1 clove garlic
  • pinch of sea salt
  • 1/2 cup smoked sun dried tomatoes

Turn on food processor and while blade is running, drop the clove of garlic in. Once it is chopped, add the cashews, shallot, lemon juice and pinch of sea salt. Process until a thick paste forms. Add chopped sun dried tomatoes and process until tomatoes are incorporated into the mixture. There will still be some chunks of tomato.



Mock Sour Cream

  • 1 young coconut (flesh from)
  • 1/4 cup soaked cashews (soaked for at least 4 hours)
  • juice from 1/2 lemon
  • juice from 1/2 lime
  • 1 tablespoon white miso
  • 1/2 cup water
  • Combine all ingredients in Vitamix blender. Blend until smooth.

Corn Flax Chips

  • 6 cups frozen corn
  • 1 red pepper
  • 2 limes (juice from)
  • 2 cloves garlic
  • 1 teaspoon cayenne
  • 1 teaspoon paprika
  • 1 cup flax seeds, ground

Combine all ingredients in food processor and pulse until a paste is formed. Remove from processor and stir in the flax seeds. Spread onto teleflex sheets and score lightly. This batter is sticky so you may have to wet your hands when spreading it out. Dehydrate at 145 for 1 hour then 114 for 5-6 hours. Flip chips over, remove teflex sheets and finish dehydrating until dry.


Layer Corn Flax Chips on plate. Crumble Sun-dried Tomato Cashew Cheese Spread on top of chips. Top with chopped avocado, tomatoes and Mock Sour Cream.


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  1. QueenF wrote on October 8, 2012

    these look so good I know my kids who are all but willing to go raw with me would luv these so as soon as I get a dehydrator this is one of the first meals Illbe making ~ you make the food sooo pretty

  2. Lizzy wrote on August 1, 2012

    Fabulous spread!…sprinkled some smoked paprika to replace the smokiness of the tomatoes…could have eaten it right out of the processor bowl 😛

  3. Melanie wrote on February 28, 2012

    Is it okay to dehydrate in the oven on a temp right above warm?

  4. Ann wrote on February 12, 2012

    Bare with me here I’m new to raw eating…isn’t anything heated over 115 degrees not considered raw? I noticed your chip recipe instructions say to dehydrate the corn paste at 145 degrees for an hour. Thanks!

    • Susan wrote on February 12, 2012

      The higher temperature in the beginning allows for faster dehydration, and safer dehydration. The raw status of the food is never compromised because the temperature of the food never goes above 115, it is just releasing water in that first part of dehydration and stays quite cool. There are quite a few articles on the site about dehydration. You can use the search function to read more about it. Cheers!

  5. S wrote on January 30, 2012

    Bri, “sweet corn” is a veggie rather than a grain. Despite its seeming ubiquity it accounts for less than 2/10th of 1 percent of all corn grown. As a fresh veggie it has a mild alkaline quality. No worries. Of course fresh will almost always be better than frozen, even flash frozen (and that also depends on the company that packages it as to whether it’s been par-boiled or not before freezing so it doesn’t hurt to ask — which also raises awareness). I’d also recommend organic if at all possible. :)

    • Susan wrote on February 8, 2012

      Actually, sweet corn is still classified as a grain but we eat it as a vegetable. :-)

  6. Bri wrote on January 20, 2012

    According to most alkaline/acidic pH charts, corn and any corn products are deemed acidic. Is that true? I guess its not bad since all your ingredients are raw, i just like to keep everything as alkaline as possible. What do you think? Anyway, the recipe sounds delicious!

  7. jean` wrote on January 27, 2011

    Susan, l’ve just discovered your site and everything looks scrumptiousut have not had a chance to try anything yet- Where to begin??? Anyway, thank you. l will be consulting you a lot.

  8. Laura wrote on December 2, 2010


    Can you add a print recipes button on your site?

    Thank you.

    • Susan wrote on December 2, 2010

      I will be offering the recipes as cards soon. You will be able to purchase them already printed or in a download format.

  9. Jules wrote on June 28, 2010

    Hi I just found your site tonight and it is fantastic. I just want to ask: why do you use ‘frozen’ corn for the corn flax chips? Did you buy it on the cob, remove the kernels and then freeze them yourself? Thanks for sharing your creative ideas, I have become a fan.

    • Susan wrote on June 28, 2010

      Jules: I buy frozen, organic corn. Corn is now flash frozen so it isn’t heated before freezing. The frozen corn provides a better texture for these.

  10. Jacki wrote on January 26, 2010

    Did you smoke the tomatoes?

    • Susan wrote on January 26, 2010 can buy them that way.


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