1 pg silken tofu (boil it to get rid of the beany taste)
1/4 – 1/3 c nutritional yeast
1 oz cashews
1 – 2 clove/s garlic
1 – 2 c fresh spinach
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, cashews, garlic, spinach, 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 for a bright, green dressing!