Jay Ziebart
Mar 21 min
This thick, rich, and creamy delight was created for our fresh Plant Based Lemon Tofu Ricotta stuffed Whole Wheat Ravioli recipe, but it is glorious as a dip, sauce, or filling for other recipes as well.
We made this in our Weekly Cooking Class!
Ingredients
1 package firm tofu
½ cup raw cashews, soaked
2 lemons, juiced
¼ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
Ground black or white pepper to taste
Optional: fresh or dried herbs
Instructions
Blend all ingredients until smooth. It should be thick. Note: A food processor might be easier to use, but a blender + a little patience works just fine.
Enjoy!