Tofu Cream Cheese

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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 (optional)

• 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. You may have to stop the machine and loosen the mixture with a spatula once or twice.
• Use right away or scrape into a covered container and refrigerate. It firms up with refrigeration.

Makes 2 cups

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Luisa Monti commented:

9-20-2011 1:35 PM

Wow, this site is amazing! Thank you for what you're doing and for giving me the right inspiration to be a better human being. With much appreciation, Luisa
Heena commented:

7-14-2011 4:09 PM

I am vegetarian and i like vegan food.

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