Cheese, dip, or sauce! Whatever you want to call it, it tastes really good!

Here’s a very simple recipe for making a delicious, healthy and protein packed cheese.
It’s great as is, but you can also use it to substitute soft cheeses in other recipes. For example I made a tart with greens mixed with this cheese as the filling and it came out very tasty!
Tofu is often disliked by many people, but I find it to be very versatile and if used in recipes or cooked the right way it can be very pleasing!

Remember to soak your cashews before you blend them. Not only does it make your cheese softer and cremier, but you’re also getting rid of the enzyme inhibitors, making your nuts easier to digest and easier to absorb all the nutrients in them.

INGREDIENTS

300 grams tofu
100 grams (3/4 cups) cashews
juice of 1/2 lemon
1 tbsp nutritional yeast
1 tbsp extra virgin olive oil
1/2 garlic clove
handful of fresh herbs (I used basil, but chives, cilantro, mint are all good)
salt & pepper

Soak the cashews for 4-8 hours (this will make them softer and easier to blend).
Blend all your ingredients except for the herbs. Add some water to make everything smooth (I added 1/2 cup, but it all depends by how soft or hard your tofu is).
Place in a bowl and add your herbs, roughly chopped, and serve as is or refrigerate for up to 5 days.

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This was the tart I made the next day (not the prettiest looking one!).
For the dough I mixed 260 gr flour (half whole wheat, half all purpose white), 65 grams of olive oil, 1/2 tsp salt and 110 grams water. I mixed it and worked it into a ball, then covered it and rest in the fridge while I prepared the filling.
I sautèd some onion and a big mixed bunch of chards and kale for 10 minutes or so. Then I mixed the vegetables with some cheese and some extra nutritional yeast.
I rolled the dough out, added the filling and baked for 45 minutes until it was golden on the sides (it actually could have baked for longer but was inpatient….😂).
Will definetly try this again with other vegetables on hand!