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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 14 |
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If you must live dairy-free and still love bagels here is something for you to try. I tried this and liked it. If you don't have cashew paste or cashew butter you can put about 1/2 cup of cashews in the food processor until they get like peanut butter. then measure out 3 1/2 Tbsp. for the recipe. Raw cashews would be better, but I used salted and roasted with no problem. Ingredients:
12 1/3 ounces firm tofu |
3 1/2 tablespoons cashew paste |
4 1/2 tablespoons lemon juice |
artificial sweetener (splenda, equal, sugar...) |
salt (optional) |
Directions:
1. Blend all ingredients in the food processor or blender or by hand until creamy and smooth.
2. Refrigerate for at least 12 hours for flavors and texture to set. Will thicken in the fridge.
3. Add whatever flavor you like - chives, or garlic, or smoked salmon and chopped skallions, strawberry preserves - etc.
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