This was a quick, easy and delicious lunch. I schmeared it onto some dark pumpernickel and stacked on some carrot slices with dandelion greens and watercress. Marvelous!
Soft Lemony Cashew and Tofu Cheese
Ingredients:
1/4 cup raw cashews
1/4 cup firm silken tofu
2 T fresh lemon juice
few sprigs fresh thyme, destemmed
1 tsp lemon zest
few dashes umeboshi vinegar [could substitute with cider vinegar]
salt and pepper to taste
Directions:
Simply blend together in a food processor until a smooth consistency is achieved.
Again, this looks like SOMETHING I MUST TRY!!!!!!!!! I love anything with cashews!
It’s so easy and really really nice on that thin, dark and dense pumpernickel. You’ll dig it, I promise.