Tofu Sour Cream
- Blender or Food Processor
- 13.5 oz tofu silken
- 2 tbsp lemon juice fresh squeezed, no sugar added or preservatives
- 2 tbsp water
- Add the tofu, lemon juice, and water into a blender or food processor and blend until smooth. Scrape down the sides occasionally to make sure everything is incorporated.
- Store in a airtight container in the fridge for up to 7 days. Enjoy!
Serves well with many delicious dishes like a veggie burrito or on top of a baked sweet potato.