Tofu Sour Cream

[Guest guest]

Tofu Sour Cream

 

 

1 box (10.5 oz.) firm silken tofu

1 Tbsp. oil

2 tsp.lemon juice

2 tsp. apple cider vinegar

1 tsp. sweetener

1/2 tsp. salt

 

 

Crumble tofu and all other ingredients into a food processor and

process for several minutes, until smooth. Stored in an air-tight

container, it will keep up to 5 days in the fridge.

 

Note: This may separate upon refridgeration and may need to be

remixed.