- 12.3 oz. extra firm silken tofu
- 3 1/2 Tbsp. cashew butter or 5 Tbsp. raw cashews, finely ground
- 4 1/2 tsp. lemon juice
- 1/2 tsp. salt
- 1 tsp. liquid sweetener or 2 tsp all-natural sugar (opt.)
- 1 TBS oil
Place the tofu in a clean tea towel, gather the end up and twist and squeeze for a couple of minutes to extract most of the water. Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth.
Makes 2 cups; recipe may be halved.
Submitted by: Ashley I.