- 14 ounces extra firm tofu, organic
- ¾ cup raw cahews, organic if available
- 3 tablespoons filtered water
- 2 teaspoons fresh lemon juice, form organic lemon, if available
- 1 ½ teaspoons apple cider vinegar, organic such as “Braggs”
- ½ teaspoon sea salt, or, up to 3/4 teaspoon
- 1 teaspoon pure cane sugar, organic
Put the cashews in 2 cup measuring cup (or bowl) and cover with filtered water to the top.
Set aside and soak overnight, or at least 2 hours. Drain well.
Place paper towels around the tofu block. Weight down, on a cutting board with a heavy, cast iron skillet for 10 minutes (or a skillet with some cans in it.)
Let the water in the tofu drain and saturate the paper towels. Remove the paper towels, and place the tofu in a clean kitchen towel.
Covering well, squeeze out as much moisture as you can over the sink.
When dry, add to a high speed blender, such as a Vitamix.
Add the remaining ingredients: Soaked cashews, water, lemon juice, vinegar, salt and sugar.
Blend until smooth, starting at a low speed, and gradually moving higher to #5 speed. Blend for 2 minutes.
This is a thick mixture, so use your tamper from the beginning to blend the ingredients.
Check with a spatula that all the ingredients are being blended.
Store in an airtight glass container.
Will stay fresh for up to 2 weeks.
For a zesty flavored cream cheese: See Recipe – Smoked Salmon Lollipops
This recipe may not be reproduced without the consent of it’s author, Karen Sheer
Makes: 1 3/4 cups