Tofu Sour Cream I
- 1-8 ounce package Silken Tofu
- 3 Tablespoons Lemon Juice (may substitute 1 ½ Tablespoons Vinegar)
- 2 Tablespoons Olive Oil or Vegetable Oil
- 1 ½ teaspons Maple Syrup, Honey, or Sugar
- 1/8 teaspoon sea salt
- 1 Tablespoon Unsweetened or Plain Soy Milk, plus additional for consistency
Directions: Combine the tofu, lemon juice, oil, salt and 1 Tablespoon of soy milk in a blender and puree until smooth. You may add soy milk 1 Tablespoon at a time until your desired consistency is reached.