Garlic & Herb Tofu & Cashew Spread (Vegan)

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Recipe from Pick Up Limes

Husband-Tested in Alice’s Kitchen

Makes 2 cups or 16 (2-Tablespoon) Servings

This was a HUGE hit with the hubby!  Making this delicious spread on the weekend will make your weekday lunches (or breakfasts) much more satisfying and tasty.  The spread’s flavor improves dramatically with some hangout time in the fridge, so it’s best to make it in advance. Toast up some whole-grain bread, slather it with 2 Tablespoons of the spread, top it with some sprouts, cucumber slices and tomatoes for a meatless taste bud thrill.  Add a piece of whole fruit and you’ll be all set! 

1 block firm tofu, drained

¾ cup raw cashews, soaked overnight, drained

3 cloves garlic, peeled

4 Tablespoons fresh lemon juice (about ½ large lemon)

1 Tablespoon apple cider vinegar

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons Kosher salt

½ teaspoon freshly ground pepper

1/3 cup chopped fresh chives

1/3 cup chopped fresh dill

3 Tablespoons chopped fresh basil

Using your hands, gently press the tofu over the sink to drain some of the water.  Then dab it dry using a clean towel.  Add to a high speed blender with the cashews, lemon juice, vinegar, garlic and spices.  Blend until smooth, stopping to scrape down the sides as needed.  Using a spoon or spatula, stir in the fresh herbs.  Place in an airtight container and refrigerate at least an hour to meld the flavors.  (The flavors become much more pronounced after an overnight in the fridge.) Store for up to 4 days. 

Nutritional Info:  According to my calculations, a 2-Tablespoon serving equals 62 calories and 0.2 grams fiber.

Variations:  Use raw, blanched almonds instead of cashews.  Try adding sun-dried tomatoes, paprika powder or green onions.