Smoked Not-cheese dip

1 pound med-firm silken tofu

1/2 cup nutritional yeast

1/4 cup tahini

1/4 cup lemon juice (or one whole lemon, peeled,                  chopped and seeds removed)

2 Tbsp white miso (soybean paste)

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp mustard powder

1/2 tsp liquid hickory smoke

Cut tofu into cubes. Add to a pot of boiling water and boil for 10 minutes.

Drain.

To blender or food processor add all ingredients and blend until well mixed.
If it is too thick add 1/4 cup water.

Cool and refrigerate.

Let sit at least 8 hours prior to serving.

Serve with bread or crackers or as a dip with vegetables.