Vegan Charcuterie Board with Creamy Cheese Dip
Ingredients
- 1/2 cup Raw Cashews
- 1 lb Firm Tofu
- 1/2 cup Water
- 2 tbsp Nutritional Yeast
- 2-3 Garlic Cloves, minced
- 1/2 tbsp Apple Cider Vinegar
- 1/2 tsp Salt or to taste
- Sun Dried Tomatoes (optional)
- Cayenne Pepper (optional)
- Basil (optional)
Preparation
Soak cashews in hot water for 1 hour. Add garlic and blend until creamy smooth.
Transfer cashew cream to a small saucepan and simmer on low for 1 minute. Remove from heat immediately.
Place tofu in a medium bowl and mash with a fork. Add cashew garlic cream, nutritional yeast, salt, apple cider vinegar, and optional add-ins. Mash together well or add to a blender/food processor for a smoother result.
Chill for 1-2 hours or overnight for best results.
Serve with Layli’s Spicy Jicama and Pineapple layer and enjoy with crackers or bread!
