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Herbed Cashew-Tofu Cream Cheese

Ken Foland, Executive Chef, Events by FSC
Plant Based Spread
Print Recipe
Prep Time 15 minutes
Total Time 30 minutes
Course Appetizer
Servings 10

Ingredients
  

  • 1 each 14 oz block extra firm tofu-drained
  • 1 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 tbsp kosher salt
  • 1 each lemon-juiced
  • 1/4 cup water

Optional

  • 1/4 cup fresh herbs of choice, i.e. parsley, dill, basil or scallions

Instructions
 

  • Boil 3 cups of water and pour over raw cashews.
  • Allow to sit for at least 10 minutes, longer is preferred.
  • Place remaining ingredients except 1/4 cup water in a high-powered blender.
  • Drain cashews and add to the blender.
  • Slowly blend ingredients, stopping to scrape the sides of the blender.
  • If the mixture is too thick, add water a little at a time to achieve correct consistency.
  • Add fresh herbs and blend until smooth.