Pair with baked falafel, stuffed eggplant, as a spread on sandwiches or whole wheat pita, in lettuce wraps, as a salad dressing, or as a dip with carrots, cucumbers, broccoli, and veg!
1 Package Firm Tofu
¼ cup Water or Cucumber Juice (explained in directions)
¼ cup Cashews
6 tbsp Lemon Juice
3 cloves Garlic
1 tbsp chopped Dill [fresh]
½ tsp Braggs Liquid Aminos
1. Slice cucumber down the middle length wise (hot dog style). Remove the seeds with a spoon and place seeds in a high speed blender.
2. Grate cucumber with a cheese grater or a food processor. Place grated cucumber in the middle of a medium/large kitchen towel (or in a cheese cloth). Fold sides of the towel together so the cucumber is in a pouch. Squeeze out excess liquid into a bowl (this liquid can be used in place of water in this recipe or you can drink it - it's delicious). Set the cucumber and towel aside for now.
3. In your blender, add cashews, tofu (drained, but you do not have to press it), lemon, water or cucumber liquid, garlic and braggs liquid aminos. Blend until super creamy, about two minutes depending on your blender.
4. In a medium mixing bowl, empty contents of blender, add drained cucumber, and add the chopped dill. Mix until well combined. The mixture gets thicker and more flavorful if allowed to sit in the fridge for a few hours. Store in an airtight container in the fridge for 5 days!