Dill Pickle Spread

MAKES: about 3 cups, or 6 x 1/2cup servings

INGREDIENTS:
1 pkg extra firm tofu (350g) - pressed to remove excess liquid
1/3 cup refined coconut oil
1/2 cup fresh dill - can sub w/ 2-3 Tbsps dried dill
1 tsp sea salt
1/3 cup nutritional yeast
1 Tbsp miso paste
1 Tbsp apple cider vinegar
1 tsp onion powder
2-4 dill pickles, roughly chopped 

DIRECTIONS:
Add all ingredients - EXCEPT THE PICKLES - to a food processor.  Process for about a minute, then stop to scrape down the sides.

Continue to process until smooth. Remove the blade from the food processor. Stir the chopped pickles into the processed mixture.
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Spread over toast, bagels, crackers, veggies, in a sandwich, wrap etc. Store in the refrigerator for up to a week.  

Note: because of the coconut oil, this spread WILL firm up in the fridge. Take it out a few minutes before you want to use to make spreading easier OR, just smash it onto whatever you're pairing it with.

NUTRITIONAL INFORMATION: (per 1/2 cup serving) 231 cals, 18.9g fat, 4.6g carbs, 1.4g fiber, 11.2g protein, 7.5% DV calcium, 11.4% DV iron.