Potato Cream Cheese

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This is a delicious, creamy cheese substitute that goes well in sandwiches, and things like buns, muffins, and such. But it is absolutely delicious as a topping for potatoes, baked yams, and even as a toss for pasta!

2 medium potatoes
1 cup tofu, drained and cubed
1/2 cup raw cashews or almonds
1 tsp onion powder
1/2 tsp. garlic powder
Sal to taste
1/2 tsp. brown sugar
5 Tbsp. cornstarch
1 cup water

Boil your potatoes and peel them. When cool enough to process, slice them and put then in a blender or
food processor with all the rest of the ingredients, including the cornstarch. Process till smooth.
Scrape into a small pot and cook, at low heat, constantly moving it so that it will not stick to the pot. Continue to cook until it begins to thicken, about 10 to 15 minutes.
Spoon into a container, let it cool at room temperature and then refrigerate and let it set.

Note: If you want to leave out the brown sugar, you will also have a delicious cheese that will have a little bit of a different flavor but very, very nice!
If you use less cornstarch because you want the creamy cheese to be like a sauce, you can use it a bunch of dishes as well. Tailor it toyour own needs and tastes! You can also snip into it things like chives, if you are a lover of a more oniony taste.
You can even add 1 Tbsp. olive oil and some extra slivers of onions and you can use it to season a potato salad or to top your favorite pita!

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