1 pg silken tofu (boil it to get rid of the beany taste)
1/4 – 1/3 c nutritional yeast
1 oz almonds
1 – 2 clove/s garlic
1 – 2 c fresh basil
salt and pepper to taste
Boil and drain the tofu. Allow to cool. Once cool, add to food processor (or high-speed blender). Add nutritional yeast, almonds, garlic, basil, salt, and pepper. Blend until desired consistency is achieved. Add non-dairy milk or vegetable broth if too thick.
Use as a dip for veggies, or thin with hot pasta water for a more traditional use.