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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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For scrumptious vegan lox and cream cheese, top with strips of roasted red pepper. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak. Ingredients:
1/3 cup smooth cashew butter |
2 tablespoons fresh lemon juice |
2 teaspoons maple syrup (a mild sweet syrup.) or 2 teaspoons corn syrup (a mild sweet syrup.) or 2 teaspoons honey (a mild sweet syrup.) |
1 1/2 cups crumbled firm silken tofu (about 12 oz.) |
1 teaspoon salt |
1 pinch of grated nutmeg |
Directions:
1. Place all ingredients in a food processor and process until very smooth.
2. Chill thoroughly before serving.
3. Keeps 5-7 days in the refrigerator.
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