Tofu and Cashews

1 12.3 oz pkg. Silken Tofu

1/2 cups raw cashews, soaked and drained

2-3 Tbl Lemon juice

1-2 tsp mustard

1/2-1 tsp red wine vinegar

1/4-1/2 Onion powder

1/4-1/2 Garlic powder

!/4 tsp Celery salt (or sea salt)

1/8 tsp *Black salt aka Kala namak

Method: Blend all ingredients until smooth. Taste, adjust flavors. Enjoy.

Storage: Refrigerate up to 10 days.

*Black salt or Kala namak has an eggy aroma and should be used very sparingly. It's available online.

1 cup Raw Cashews, soaked and drained

1/2 - 1 tsp lemon juice

1/2 - 1 tsp apple cider vinegar

1/4 tsp salt

Water

Method:  Place ingredients in high-speed blender and add just enough water to keep things moving, scraping sides as needed. Be patient! Taste, adjust flavors. Sour Cashew Cream will continue to 'sour' as it sits.

Storage: Refrigerated in covered container up to 10 days. 

1 cup Raw Cashews, soaked and drained 

1/2 - 1 tsp lemon juice 

3 Tbl - 1/4 cup pure maple syrup

1-2 tsp Vanilla extract (or one bean, scraped)

1/4 tsp salt 

Water 

Method:  Place ingredients in high-speed blender and add just enough water to keep things moving, scraping sides as needed. Be patient! Taste, adjust flavors