Tofu Sour Cream
Introduction
Since Teresa can't have normal sour cream she ransacked the internet for alternatives and eventually settled on this one being her favorite.
This recipe makes enough for 4-6 people to have it with dinner (approx. 11/4 cups).
Ingredients
- 1 (10.5oz) package of lite silken tofu (firm), crumbled
- 1 tablespoon olive oil
- 2 small lemons, juiced
- 2 tablespoons apple cider vinegar
- 1 teaspoon white sugar
1/2 teaspoon salt
Directions
- Place all the ingredients into a food processor (with a metal blade) or blender.
- Process for several minutes until it's very smooth. You really do have to process it for several minutes to ensure a creamy texture.
- Refrigerate.
It stays fresh for about 5 days.
Variations
* You can replace the sugar with whatever sweetener you prefer, including leaving it out all together.