Ingredients

• 1 cup slivered almonds, no skins
• 8 ounces tofu, regular or firm
• 4 teaspoons lemon juice
• 4 teaspoons white or rice vinegar
• 1 tablespoon capers
• 2 teaspoons onion powder
• 2 tablespoons chives or green onions

Preparation

1. Soak nuts in hot water for an hour; drain off the water.
2. Lightly squeeze excess water from the tofu in a paper towel.
3. Blend all ingredients except the chives/green onions in a food processor until smooth.
4. Chop the chives or green onions and mix into tofu mixture with a spoon.
5. Use as a spread on bagels, toast, or crackers. Or use as a dip for fresh veggies.

Helpful hints

• Nuts can be part of a kidney friendly diet. New research shows our bodies do not absorb all of the phosphorus in plant-based foods.
• May substitute raw cashews for almonds.
• Try various herbs in place of chives, such as dill, basil or parsley.
• Store in a container in the refrigerator for up to 2 weeks.
• Analysis is for the spread only, does not include any crackers, bread or vegetables used with the spread.