This recipe is from my flagship book, Go Dairy Free: The Guide and Cookbook. It's a simple, healthy, cost-effective, make-ahead recipe with excellent versatility.
Put the tofu, oil, lemon juice, vinegar, sweetener, and salt in your food processor or blender. Process until the mixture is smooth and creamy, about 1 minute.
Transfer the tofu sour cream to an airtight container. It can be used immediately, but if time permits, refrigerate it for a few hours (or overnight) to allow the flavors time to meld. It will keep for up to 1 week in the refrigerator.
Notes
Oil Note: Use a neutral-tasting oil. Oils like extra-light olive oil (not extra-virgin), non-GMO canola oil, grapeseed oil, or other mild oil add richness without influencing the flavor.