Place almonds and pine nuts into a food processor with the salt and sugar. Blend until it's ground up for about 2 minutes or until clumps start to form. Measure 1/3 of a block of tofu. Best to use firm tofu. I have used extra firm and it has worked well. An average block of tofu is about 4.5 inches long, so measure 1.5 inches off. Best method for removing water if you don't have a tofu press is to slice it length wise twice and place in a clean dish towel wrapped around each slice. Put something heavy on it for 5 minutes or so. (I put my heavy food processor base on it (careful that it doesn't tip off). Now add the tofu to the almond and pine nut paste that's already in the food processor along with the red wine vinegar, lemon juice, and onion powder and blend about 2 minutes. Mixture should resemble extra thick mashed potatoes. Add chives if using and pulse quickly to mix in. Pile mixture on piece of plastic wrap and put in small bowel. Place in fridge and let this chill for a few hours or overnight. It will get very firm and can now be shaped into a ball and rolled in chopped nuts to coat. Ready to serve with your favorite crackers. Stores in fridge for over a week. Variations: Leave out the chives and add: Black Pepper & Rosemary: 1/2 txp Rosemary (fresh & finely chopped) & 1/2 tsp cracked black pepper. Hawaiian: 1 Tbls finely chopped pineapple (well drained) Coat with pecans that have been lightly coated with maple syrup and toasted until crispy on a cookie sheet lined with parchment paper in a 200 degree oven. This is a favorite at all our parties and hard to believe that it isn't the SAD Cheese :) Enjoy | 