Indulge in a vegan taste sensation with our Tangy Silken Tofu Dip! Silken tofu and smooth cashews blend into a creamy base, nutritional yeast and miso make it tangy, while zesty notes of lemon, apple cider vinegar, Dijon mustard, and a Medjool date provide a tantalizing twist.
This dip isn’t just delicious – it’s a protein-packed, plant-based delight that elevates your veggie snacking to a whole new level. Perfect for parties, gatherings, or a simple afternoon treat.
1. Soak the cashews and pitted Medjool date in hot water. If you are using a high-speed blender (like a Vitamix) then you can soak for only 30 minutes. If you are using a standard blender then soak for two hours, changing the hot water every thirty minutes.
3. In a blender or food processor, combine the silken tofu, soaked cashews, Medjool date, nutritional yeast, lemon juice, apple cider vinegar, miso paste, garlic, Dijon mustard, onion powder, and salt and pepper.