Tofu Miracle Whip is the High Protein Wonder That Can Do Anything
Call it a whip, a mousse, a sauce, a pudding, a spread; call it whatever the situation demands. Just please don’t fixate on the tofu part: This guy can do anything. Want to introduce crunchy raw vegetables to your regimen? Add some chives and onion powder and you’ve got a ranch in which to dip those crudités. Kids will eat anything so far as its on toast? Add some honey and you’ve got the equivalent of whipped ricotta. Mix with tomato sauce for pasta. Put it on a bagel. Whatever your need, whatever the purpose, you can zhoosh it up and serve it fast–it’ll last at least a week, too.
Ingredients
Instructions
Prep
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Add cashews to a small pot and fill with just enough water to cover. Heat pot until boiling, then reduce heat to a gentle boil; simmer nuts for 15 minutes.
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Discard pot water, then pour cashews into a pot or bowl of cold water and allow to cool down. Remove and allow to dry.
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While nuts dry, cut the block of tofu in half and expel as much water as you can–don’t sweat if still a bit wet, not to worry.
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To the blender, add in the following order: 5 TBSP of water, olive oil, the zest and juice of the lemon, couple of shakes of garlic powder, and your preferred amount of salt and pepper. Break the tofu into chunks and crumbles and put into blender last.
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Blend until smooth, which will take 1-2 minutes. Taste, making sure both texture and flavor are to your liking; adjust taste as needed, and continue to blend until silky smooth.
Serve
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If you’ve got a child into sauce and/or crunchy raw vegetables, you can side this up with your usual meals and snacks and allow to test it out as a dip; if your child is a little bit more reticent about tofu (or new foods generally) I’d recommend mixing it into other sauces or dishes first–say, by subbing it in for ranch or cream cheese or a cream sauce.
Note
Alternate method of prepping the cashews: place in a bowl, cover in water, and cover top; allow to sit overnight.
