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Soak the cashews in water for 4–6 hours, or boil them for 10 minutes to soften. Drain and set aside.
Cut the tofu into chunks and boil it in water for about 8–10 minutes. Drain and let cool slightly.
Add the boiled tofu, soaked cashews, lemon juice, buillon, salt, nutritional yeast, and maple syrup to a high-speed blender or food processor. Blend until completely smooth, scraping down the sides as needed.
Add water or plant milk a tablespoon at a time until the mixture is creamy and spreadable.
Taste and adjust salt, acidity, or sweetness as needed. You can stir in or blend in herbs and spices to customize the flavour.
Transfer to a container and refrigerate for at least 1 hour before serving. Keeps in the fridge for 5–6 days. You can freeze it, but re-blend after thawing for the best texture.