Tofu Nacho Cheese Dip
1 block extra firm tofu, drained
Small handful canned jalapenos
2 tablespoons juice from canned jalapenos
2 tablespoons nutritional yeast
4 tablespoons salsa (Emerald Valley is the best)
garlic powder to taste
garlic salt to taste (or sea salt)
1/4 cup water
Drain as much water out of the tofu as possible, although you don't have to squeeze or press it dry. Combine all ingredients in blender except water. Blend until smooth, add water as needed. The amount of water will vary, some people like it runny, others like it thick. This recipe is really something you can play around with! Use as a dip with tortilla chips, or use as a mayonnaise replacement.
Source of recipe: A very old friend taught me how to make this.