Tofu Spread

This vegan tofu spread has a surprisingly cheese-like quality, thanks to cashews and lemon juice working together to mimic that tangy, creamy richness. Blended smooth and simmered with tapioca, it sets into a thick, spreadable consistency that holds up on crackers or bread.

The tapioca is the clever trick here. It acts as a natural thickener that turns the blended mixture from a thin puree into something with real body. Simmer it gently until the tapioca goes from cloudy to clear, which takes five to ten minutes. That’s when you know the starches have fully activated.

Pimentos add a sweet, roasted pepper flavor and a faint pinkish tint. Dill and onion powder round out the seasoning. The lemon juice does double duty: it brightens the flavor and gives the spread that slightly sharp tang you’d expect from a cheese spread.

Pro Tips

• Stir constantly while simmering. Tapioca sticks and scorches on the bottom of the pan in a heartbeat.
• Use raw cashews, not roasted. Roasted cashews add a toasty flavor that competes with the dill and lemon.
• The spread firms up considerably as it chills. If it seems too loose after cooking, trust the process and refrigerate.

Variations

• Add nutritional yeast for a more pronounced cheesy flavor.
• Swap dill for smoked paprika and garlic powder for a smoky version.
• Use roasted red peppers instead of pimentos for a bolder pepper flavor.