1 package extra firm tofu
1 package silken tofu
2 tablespoons nutritional yeast
1 teaspoon apple cider vinegar
juice from half a lemon
1 teaspoon of salt
Add the silken tofu, nutritional yeast, vinegar, lemon juice, and salt to a food processor or blender. Blend until the mixture is completely smooth.
Crumble up the extra firm tofu, and fold into the creamy tofu mixture.
Store in an airtight container in the fridge for up to one week.