Cashew-Tofu CheeseYum


1 block firm tofu

3/4 cup cashew (soaked in water for at least 1 hour)

1 tbsp nutritional yeast

2 tbsp water (or more as needed to reach desired texture)

2 tbsp lemon

1 tsp apple cider vinegar

1/2 tsp sea salt

Optional additions: spinach or avocado; herbs of choice (black pepper, dill etc.)


1. Drain the tofu block

2. Add all ingredients to your food processor and blend well; add water to reach desired texture.

3. Store in jar container for up to 4 days

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