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Tofu Sour Cream
From: Louis Gordon

  • 1 10.5-ounce package lite silken tofu (firm), crumbled
  • 1 Tablespoon canola oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sweetener of your choice [I used maple syrup]
  • 1/2 teaspoon salt
1) Place all the ingredients in a food processor fitted with a metal blade or in a blender.
Process several minutes until the mixture is very smooth and creamy.

2) Transfer the mixture to a storage container, and store it in the refrigerator.
It will keep for about 5 days.

Yield: about 1 1/4 cups