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Based on a recipe in Vegan Feasts by Rose Elliot. This keeps quite well in the fridge but does thicken up so you may need to thin it down with more soya milk.

Cashew and Fresh Herb Dip

3 oz (75g) cashew nuts
4 oz (125g) tofu
1 spring onion
1 clove garlic, peeled
2 tbsp fresh parsley, chopped
soya milk, as required
salt and pepper

1. Roast the cashew nuts until golden, cut the tofu into chunks, chop the spring onions and crush the garlic. Place them in a food processor or blender with the herbs. Blend until you have a creamy puree. Add enough soya milk to get the dip to the right consistency.

2. Season with salt and pepper to taste and mix well.