By Mary McDougall
Serves: Makes 1 1/2 cups
Prep Time: 5 min
Cook Time: 0 min
1 Place all ingredients in a food processor and process until smooth.
Hint: Will keep in refrigerator for about 2 weeks. Tofu sour cream is made by placing one 12.3 ounce package of soft silken tofu in a food processor with 2 tablespoons lemon juice, 2 teaspoons sugar and a dash or two of salt and processing until smooth and creamy. Refrigerate overnight to allow flavors to blend completely for best results.