Cheesy Tofu Cubes
[Vegan]

To Make the Cubes:

1. Preheat oven to 350°F.
2. Line a baking tray with parchment paper or use a silicone mat.
3. Rinse the tofu and press it lightly in a towel or paper towel to remove excess water.
4. Cut the block into cubes about 3/4-1 inch in size.
5. Toss the cubes in a bowl with the nutritional yeast and the spices until well coated.
6. Place on the baking tray and bake for 30 minutes, gently flipping them at the 15-minute mark.

To Make the Buttermilk Ranch Dressing:

1. Place the cashews and water in a high-powered blender and blend until smooth. If you don’t have a high-powered blender, soak the cashews for about 4 hours prior.
2. Add the cream cheese and salt (if using) and blend on low to incorporate. Pour the mixture into a bowl and stir in the black pepper and herbs. Refrigerate for a few hours before serving to allow for the herbs to infuse their flavors into the dressing.
3. If you don’t have any cashew cream cheese on hand, simply omit it and add one teaspoon of apple cider vinegar or lemon juice after blending.