Try swapping out the tofu for pumpkin puree for a season fall treat!
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Mix together the Vegan Butter (2 Tbsp), Almond Milk (1/2 cup), Coconut Sugar (3 Tbsp), Silken Tofu (1/4 block), Nutritional Yeast (2 Tbsp), and Vanilla Extract (1 tsp) in a food processor or high speed blender until smooth and creamy. Add more nutritional yeast to taste, and transfer to a large bowl.
Take two pieces of Sourdough Bread (1) and spread Raspberry Jam (to taste) on one side and Peanut Butter (to taste) on the other to create a PB & J sandwich.
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