Tofu-cashew cream

Name: Tofu-cashew cream
Ingredients: ½ block firm tofu ((keep the water!)); ⅓ cup raw cashews; 1 tbsp miso paste; 2 tbsp lemon juice; 4-6 tbsp nutritional yeast; Garlic, onion powder, and black pepper (to taste)

A hand holds a cup filled with thick, creamy beige batter or mixture, with green leafy plants and feet visible in the background.

This is a high-protein, cheese-style spread that I put in everything! It works in pasta, sandwiches, or as a dip for bowls and salads.

Ingredients

½

block firm tofu (keep the water!)
⅓ cup

raw cashews
1 tbsp

miso paste
2 tbsp

lemon juice
4-6 tbsp

nutritional yeast
Garlic, onion powder, and black pepper to taste

Instructions

Place all ingredients (including the tofu water) into a blender.
Blend until completely creamy.
Serve immediately for a liquid-y sauce, or refrigerate to firm it up into a thick spread.
Add pesto or roasted red peppers to change the flavor!

Notes

Craving more plant-powered dishes?

The Youth Board Cookbook, developed by ProVeg’s global network of young changemakers, is packed with recipes, stories and cultural insights from around the world.

Download the full version here