Tofu Cream Cheese

Sorry no picture! This cream cheese substitute is pretty good
and worth trying. I love it on bagels. The longer you keep the
"cream cheese" the stronger the tofu flavor gets, I found.

12.3 oz. extra firm silken tofu
3 1/2 tbs cashew butter or 5 Tbsp. raw cashews, finely ground
4 1/2 tsp. lemon juice
1/2 tsp. salt
1 tsp. sugar

Place the tofu in a clean tea towel, gather the end up
and twist and squeeze for a couple of minutes to extract
most of the water.

Crumble into a food processor with the remaining
ingredients and process for several minutes until the
mixture is very smooth.

Use right away or scrape into a covered container
and refrigerate. It firms up with refrigeration.