Tofu Dip

Recipe by Clemency Mitchell, presented at the Club on 1 July 1998.

• 1 block tofu
• 2 tbsp cashew nuts
• 2 tbsp nutritional yeast flakes
• ½ - 1 measure seasoning salt (eg Marigold brand)
• ½ - 1 measure garlic purée
• herbs to taste (eg fresh parsley

Put into a food processor or blender and blend well, adding enough soya milk to enable blender blades to turn.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.