Sunflower Spinach Pesto Noodles w/ Vegan Cream Cheese

→ serves 2

Vegan Tofu Cashew Cheese:

¾ cup cashews, boiled for ~40 min (115g)

1 block of firm tofu, plain (200g) (7oz)

the juice of 1/2 lemon, more if needed

2 tbsp white wine vinegar

2 tsp olive oil

salt to taste

Sunflower Spinach Pesto:

⅔ cup sunflower seeds (90g), roasted

1 pot of basil leaves

2 handfuls of fresh baby spinach

the juice of 1 lemon, more if needed

1 clove of garlic

3 tbsp vegan cream or non dairy milk

2 1/2 tbsp olive oil

1 tsp date syrup

a generous pinch of salt

Assemble:

a handful of cherry tomatoes, cut in half

100g - 200g rice noodles (3.5 - 7oz)