Tomato, cashew and basil spread
Vegan tomato, cashew and basil sandwich spread is a spread that works great for breakfast and supper. I tried this spread for the first time at my friend’s and I liked it so much that I had to prepare it at home. This sandwich spread will appeal to those who do not consume lactose, gluten or animal products. As it is with every vegan dish, all ingredients used to prepare this spread are vegan, and in general these are vegetables, nuts and herbs.
This tomato, cashew and basil spread is made from fresh tomatoes and sun-dried tomatoes. First, the fresh tomatoes need to bake with olive oil and rosemary, and the sun-dried tomatoes are poured with boiling water and left to soften. Of course, you can also use tomatoes in olive brine, as you do not need to soak those in boiling water beforehand. I use whatever tomatoes I have at home. The cashew nuts also need to be soaked in boiling water as this makes them soft. Soft nuts are easier to mix and combine with the other ingredients of the spread. A herb that goes great with tomatoes is basil, which is why I add it to this sandwich spread. A large amount of basil should be added, because apart from the tomatoes, its taste must be well felt in this spread.
This simple sandwich spread will be good not only for breakfast or supper, it will also work as a snack and party dish that you can serve by itself or as an addition to roasted vegetables, meat or bread. As you can see, this sandwich spread has many uses and is a great addition to other dishes. I encourage you to try the following recipe for tomato, cashew and basil sandwich spread and I wish you a tasty meal.
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Ingredients for tomato, cashew and basil spread.
- 50 g sun-dried tomatoes
- 250 ml boiling water
- 500 g tomatoes
- 2 tablespoons of olive oil
- 1 rosemary spring
- a big bunch of basil
- 100 g cashew nuts
- a pinch of salt
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
How to make tomato, cashew and basil spread.
Cut the fresh tomatoes into quarters and place them in a baking dish with a pinch of salt, olive oil and rosemary. Put it in the oven preheated to 180 degrees Celsius for 40 minutes. Stir the baking tomatoes once or twice during baking, then let the baked tomatoes cool down.
Put the sun-dried tomatoes and cashew nuts in a bowl, and leave it covered for 30 minutes. After that, drain the water and cut the tomatoes into strips.
Put the baked tomatoes, chopped sun-dried tomatoes, cashew nuts, basil, pepper and salt in a blender and mix. Transfer the sandwich spread into a container or bowl and put it in the fridge. Keep up to 2-3 days.
Good to know when making tomato, cashew and basil spread.
You can drain the juice that forms during roasting from the baked tomatoes. You can add the juice to the mixed ingredients gradually. The spread will have a more liquid consistency with the juice.
Remove the leaves from the rosemary that were baking with the tomatoes and add them to the ingredients of the spread.
I prepared the spread with green and red basil leaves. Add the leaves, not the stalks, to the paste.
Do you like sandwich spreads? If so, try our recipe for Green lentil sandwich spread.
