Non-Dairy Vegan Sour Cream

• 10 12 ounces firm silken tofu
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon lemon juice
• 1 teaspoon cider vinegar
• 12 teaspoon salt
• 1 teaspoon Splenda sugar substitute

1. Combine all ingredients in food processor or blender will smooth.
2. Refrigerate in airtight container up to 3 days.

silken tofu, rice vinegar, lemon juice, cider vinegar, salt, splenda sugar substitute

Taken from www.food.com/recipe/non-dairy-vegan-sour-cream-317494 (may not work)