The recipe makes a decent amount of ‘cream cheese’ spread so if you only plan to eat a few sandwiches, feel free to cut the recipe in half or plan to store the remaining cream cheese. This spread also tastes great on bagels, pretzels, and crackers.
Dill Garlic Cream Cheese Spread:
13 oz package of firm tofu
1/2 cup of raw cashews (soaked overnight)
1 1/2 tablespoons of nutritional yeast
1 tablespoon of lemon juice
1 teaspoon of apple cider vinegar
1 teaspoon of salt
1-2 tablespoons of fresh dill or 1 1/2 teaspoons of dried dill
1 clove of grated garlic
16 slices of whole grain or sourdough bread
Everything But The Bagel Seasoning
Soak cashews the night before (if you have a high-speed blender you can skip this step) then drain, rinse, and add to a food processor. Drain tofu then crumble and add to the food processor. Add remaining ingredients and puree until smooth. Depending on your blender, you may need to scrap the sides and blend a few times. Add spread to sourdough or whole grain bread followed by your veggies.