Tofu Cream Cheese

• servings: 8 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

1 300g (or similar) block firm tofu (drained and pressed)

50 g cashews (soaked in boiled water for 15 minutes)

1/2 lemon (juiced)

2 tbsp nutritional yeast

2 tbsp refined/odourless coconut oil (melted)

1/2 tsp salt (or to taste)

150-200 ml soya milk

1 handful fresh chives (chopped)

3 spring onions (finely sliced)

Directions

Add the tofu, soaked cashews, lemon juice, nutritional yeast, melted coconut oil, salt and milk to a food processor or blender and pulse until a smooth mixture forms. If it's too dry to blend, add some more soya milk and try again

Stir in the chives and/or spring onions if using

Pour into a small bowl, cover and let it set in the fridge for approximately 1 hour. This will last upto 1 week in the fridge