Vegan Cream Cheese Sun-dried Tomato Pesto Spread

Cream Cheese Sun-dried Tomato Pesto Spread


This is such a perfect dish to make this holiday season, it's light and tasty, and perfect to have on the table as an appetizer. There are 3 layers of this incredible Vegan Cream Cheese Spread! Cream Cheese, Sundried Tomato Pesto, and homemade Parmasean. My good friend Christine from Plant-Eaters Club came over and whipped this recipe up for one of her vegan feasts that she hosts at her house once a month! If you are interested in attending one of her dinners, send her a DM!


  • ½ block tofu (silken if possible, medium-firm will work fine though!)
  • ½ cup of cashews (soaked+drained)
  • lemon juice (1 lemon/more to taste)
  • garlic powder
  • pinch of salt

*blend all ingredients together on high until a smooth consistency is created, then let it chill in the fridge to harden.


  • 1.5 cups of sundried tomatoes
  • 15-20 fresh basil leaves
  • lemon juice 1-2 lemons (to taste)
  • pine nuts (optional)
  • 3-4cloves of fresh garlic
  • pinch of salt and black pepper

*mix all ingredients listed above in a food processor until the ingredients are evenly distributed but still chunky. Then stir in ½ cup of olive oil.

PARM topper:

  • 1 cup cashews
  • ½ cup nutritional yeast
  • 1/2teaspoon garlic powder
  • pinch of salt

blend all ingredients raw and dry in a blender until desired powdery texture


In a shallow dish, spread the cream cheese first, then add a layer of pesto, and sprinkle the parm on top! Serve to spread on a fresh baguette or your favourite crackers – it’s the perfect Christmas appetizer! Thanks Christine of Plant-Eaters Club