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Blend extra firm tofu, soaked cashews, garlic, lemon juice, apple cider vinegar, white miso paste, salt, and white pepper until completely smooth
Scrape down the sides of the blender as needed while blending
Add 3-4 tbsp soy milk to thin if required, aiming for a thick, spreadable cream cheese texture
Stir through finely chopped fresh dill
Transfer to a container and refrigerate to firm up further
Serve on bagels, toast, wraps, sandwiches or as desired