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Tofu Sour Cream
by Melanie Wilson

A non-dairy sour cream made from tofu.

1 package (10.5 ounces) lite silken tofu (firm), crumbled
1 tablespoon canola oil
2 teaspoons fresh lemon juice
2 teaspoons apple cider vinegar
1 teaspoon maple syrup, or sweetener of choice
½ teaspoon salt
directions
Place all ingredients in a food processor or blender and process for several minutes until very smooth and creamy. Transfer the mixture to a storage container, and store it in the refrigerator. It will keep for about 5 days.

suggestions
Great served with our Tofu Chili.