Sundried Tomato, Basil, and Garlic Spread

This humble looking spread is rich, creamy, tangy, garlicy and down-right party worthy! Similar texture and flavor as cream cheese with much less fat; using raw cashews and firm tofu as a base. Serve it with crackers, bread, crudites or toss with pasta for a creamy sauce. It also makes lovely little tea sandwiches with cucumber and red peppers. You’ve got to try it!

• 1 block of firm tofu
• 3/4 cup of raw cashews
• 3 tbs of lemon juice
• 3 tbs of nutritional yeast
• 1 tsp salt
• 1 tsp sugar
• 4 cloves of garlic
• 3/4 cup julienned sundried tomatoes
• handful of basil
• 1/4 plant-based milk, I used homemade soy milk

1. Put all the ingredients except the tomatoes and basil in a high powered blender. Add a little milk, just enough to get the blending process going. Too much milk will make the spread too runny.
2. Using the tamper, keep the ingredients blending until silky smooth. It might be slow going at first, but it will finally blend the cashews completely and become smooth.
3. Add the basil and tomatoes and chop them in on low. Avoid pureeing the tomatoes, the spread should be a little chunky with them.
4. Spoon the spread into a two cup container, or two 1 cup containers.
5. The spread keeps well in the refrigerator for up to a week. It does not freeze well.

Serve this spread with pita chips, crackers, bread or crudites. Toss a few tablespoons with hot pasta for a creamy sauce or add a couple of tablespoons to marinara for a vodka style sauce. This spread also makes lovely tea sandwiches with cucumbers and red peppers.