Tofu Sour Cream

Photo: Down to Earth Recipes
An excellent topping for soups, or use as a base for dips!
1¼ Cup
  • 1 (10-ounce) box firm silken tofu
  • 1 Tablespoon canola oil
  • 2 teaspoons apple cider vinegar + more if needed
  • 2 teaspoons lemon juice + more if needed
  • 1 teaspoon agave syrup
  • ¼ teaspoon sea salt
  1. Place all ingredients except the salt in a food processor or blender and puree until creamy.
  2. Add salt and more vinegar and lemon juice to taste.
  3. Transfer to an air tight container and chill at least 1 hour before serving. Will keep in the refrigerator for up to 5 days. Enjoy!