Tofu Sour Cream
This version of non-dairy “sour cream” is a wonderful substitute for the real thing but without the calories and fat. This works wonderfully as a base for spreads, dips, or simply scooped onto baked potatoes. What you can use it for and add to it is only limited by your imagination.
Watch the recipe being made online
1 pkg. firm tofu
1/3 c. extra virgin olive
¼ c. fresh lemon juice
1½ T. apple cider vinegar
2 t. kosher sea salt
Place tofu, oil, juice, vinegar, and salt in a food processor fitted with a metal blade and process until it’s smooth and creamy.
Store it in an airtight container for up to a week. This is also great for desserts as a substitute for crème fraiche.
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