Sun Dried Tomato and Garlic

 

Ingredients
8 ounces Cashew Cheese
½ cup sun-dried tomatoes*
3 cloves garlic
1 teaspoon salt

Instructions
Put the cream cheese, sun-dried tomatoes, garlic, and salt in a food processor. Process until fairly creamy, leaving the sun-dried tomatoes slightly chunky or processing longer for a smoother consistency.
Transfer to a container, cover, and refrigerate.
Enjoy!
Stored in a covered container, Sun-Dried Tomato and Garlic Cream Cheese will keep for about 3 weeks in the refrigerator or 4 months in the freezer.
*You can use either dry or oil-packed sun-dried tomatoes. If using the latter, simply drain them before putting them in the food processor. If the tomatoes aren’t oil-packed, soak them in hot water for about 1 hour, then drain them well before putting them in the food processor.