Vegan Sour Cream

• 12 lb soft tofu or 12 lb silken tofu
• 2 tablespoons lemon juice
• 3 tablespoons canola oil
• 2 teaspoons brown rice vinegar
• 34 teaspoon salt

1. This is going to be so hard it will just boggle the mind:.
2. Process all of the ingredients in the food processor until smooth.
3. Transfer to the covered container and refrigerate until use.
4. Since you don't have all the preservative they normally dump in, you have about 4 days to use this.
5. Note due to the oil and the Tofu it will NOT be low fat.
6. If you are adding other ingredients follow the directions for the above and then add the other ingredients such as Chives or dill and pepper.
7. One last note.
8. This makes about a cup.
9. A cup is not a serving however that varies on how you want to use it so I can't really set the servings.
10. So when you look at the nutritional data remember you are seeing the whole not the individual counts.

silken, lemon juice, canola oil, brown rice vinegar, salt

Taken from www.food.com/recipe/vegan-sour-cream-149831 (may not work)