Cashew and tofu cream

This is a vegan cashew cream lightened up by the addition of tofu. Enjoy it with your favorite creamy soups, with fries or as a dip for chips and crudités (if you wish to use it as a dip, add a tablespoon of your favorite flavorful herb such as fresh parsley, cilantro etc.).

- 1/3 cup raw cashews, soaked overnight
- 150g (organic) silken tofu, drained
- 3 Tablespoons water
- 2-3 Tablespoons freshly squeezed lemon juice, or more, to taste
- sea salt, to taste

Rinse the cashew and place in a blender with the 3 tablespoons of water. Blitz until smooth, then add the tofu, lemon and salt and pulse until combined. Taste and add more lemon, if needed. Store any leftovers in the refrigerator. Enjoy!

Share this:

, , , , , , ,