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Archive for February 4th, 2010

 

 

This was a quick, easy and delicious lunch.  I schmeared it onto some dark pumpernickel and stacked on some carrot slices with dandelion greens and watercress.  Marvelous!

 

Soft Lemony Cashew and Tofu Cheese

Ingredients:

1/4 cup raw cashews

1/4 cup firm silken tofu

2 T fresh lemon juice

few sprigs fresh thyme, destemmed

1 tsp lemon zest

few dashes umeboshi vinegar [could substitute with cider vinegar]

salt and pepper to taste

Directions:

Simply blend together in a food processor until a smooth consistency is achieved.

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