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Soy Cream Cheese

Source of Recipe

Daniel Monkone
2 tablespoons emes gelatin and 1/3 cup water. Place in blender and let soak for 5 minutes.

Bring to a boil 1/2 cup of water. Pour over the soaked gelatin, blend briefly to dissolve the gelatin and let sit until slightly cool.

Add:
1 cup raw cashews
1 tablespoon salt
2 tablespoons lemon juice (I added maybe 1-2 teaspoons more)
1 water packed tub of tofu (14 ounces)

Place remaining ingredients into the blender and whiz until very smooth and creamy. Pour into molds and refrigerate until set. Better flavor if served the next day. A variation is to add chopped black olives or chopped green onions to the mix after it is blended and before pouring into the molds. Keeps for one week in the frig.