SPINACH DIP
Blend the following ingredients:
12 ounces firm, organic or certified non-GMO tofu
1/3 cup raw cashew nuts or sunflower seeds
1 tablespoon lemon juice
1 tablespoon honey or sugar
1 tablespoon sesame seed
1 tablespoon onion powder
1/2 teaspoon garlic powder
1-2 teaspoons salt
Add water as needed to blend easily. If it gets to runny, add a teaspoon at a time up to 3 teaspoons of potato flour while blender is running on low speed, until a spread-able consistency is reached.
Pour contents of blender into a mixing bowl and add:
1/2 red bell pepper, chopped
1 can water chestnuts, chopped
10-ounce package of thoroughly drained chopped spinach
Stir and chill 2-3 hours. Use as a dip, cracker spread or filling for stuffed pocket bread or Italian bread.
Makes 4 cups.