12 Oz Tofu
1 Oz Cashew Nuts
3 Tbsp Almond Milk
1 Tsp Vinegar
1/4 Tbsp Nutritional Yeast
1/2 Tsp Salt
1 Tsp Dill
4 Slice Whole-Wheat Bread
Soak cashews in water for at least two hours before making.
Drain well before using.
Crumble up silken tofu into a bowl with your fingers or fork until lumpy.
In a food processor, blend cashews, almond milk, vinegar, nutritional yeast and salt until smooth to make sauce.
Gently mix cashew sauce with tofu.
Top with fresh herbs of choice and serve on toast.
Store in an airtight container in fridge and eat within 4 days.