Ingredients 

1 c raw cashews, see note below

1/4 c unflavored plant-based milk (eg. soy, almond)

1/4 lb. extra firm tofu, drained (4 oz.)

2-3 tbsp. vegan pesto

1 tbsp. lemon juice

Directions

1. Add the cashews and plant milk to a high speed blender.

2. Process until smooth.

3. Add pesto to taste along with the lemon juice.

4. Enjoy!

Notes

Leftovers

Refrigerate in an airtight container for up to four-five days.

If you do not have a high speed blender, soak the cashews in water for 4-8 hours to soften. Drain, rinse and proceed with the recipe steps.