Low Sodium Sundried Tomato Spread
This Low Sodium Sundried Tomato Spread is a flavorful and heart-healthy alternative perfect for dips, spreads, or sandwich fillings. Packed with unsalted sundried tomatoes, creamy cashews, and fresh basil, this spread delivers bold, tangy flavors without relying on added sodium. It's easy to make, with a quick preparation and blending process that results in a silky, versatile spread. Enhanced with a touch of olive oil, garlic, and a hint of spice from crushed red pepper flakes, this recipe is perfect for those seeking a nutritious option without sacrificing taste. Whether served with fresh veggies, paired with whole-grain crackers, or slathered on sandwiches, this spread is a delicious and wholesome addition to your table. Plus, it stores well, making it great for meal prep or last-minute entertaining!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sundried tomatoes (unsalted, not packed in oil)
- 1 cup Boiling water
- 0.5 cup Unsalted raw cashews
- 1 whole Garlic clove
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Olive oil
- 0.25 cup Fresh basil leaves
- 0.25 teaspoon Crushed red pepper flakes (optional, for mild spice)
- 0.25 teaspoon Ground black pepper
Instructions
Place the sundried tomatoes in a bowl and pour the boiling water over them. Let them soak for 10 minutes or until softened.
Meanwhile, soak the cashews in hot water in a separate bowl for 10 minutes to soften them.
Once the sundried tomatoes and cashews are softened, drain them and transfer them to a food processor or high-speed blender.
Add the garlic clove, fresh lemon juice, olive oil, fresh basil leaves, crushed red pepper flakes (if using), and ground black pepper to the blender.
Pulse the mixture until it starts to form a paste. Then blend on high until smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick, you can add a tablespoon of water at a time to reach your desired consistency.
Taste and adjust seasoning as needed, keeping in mind this is a low sodium recipe. Feel free to add more lemon juice or olive oil for additional flavor.
Transfer the spread to a serving dish or airtight container for storage. It will keep in the refrigerator for up to 5 days.
Serve as a dip with fresh veggies, use as a spread for sandwiches, or dollop onto roasted vegetables or whole-grain crackers. Enjoy!
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 28.6 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2515 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
