Tofu Sour Cream

• 3 12 cups silken tofu, well drained
• 14 cup sumac concentrate or 14 cup fresh lime juice
• 2 tablespoons brown rice vinegar or 2 tablespoons wine vinegar
• 14 cup lecithin granules
• 2 tablespoons mellow miso (light)
• 2 tablespoons chopped fresh dill (optional)
• 2 tablespoons corn oil

1. In a food processor or using a whisk puree all ingredients.
2. Tightly covered this will keep 5-7 days inthe fridge.
3. It does not freeze well.

silken, concentrate, brown rice vinegar, lecithin granules, fresh dill, corn oil

Taken from www.food.com/recipe/tofu-sour-cream-42358 (may not work)