Karen’s Vegan Cream Cheese

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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