Tofu Sour Cream
(makes about 1 1/2 cups)

1 12.3 oz aseptic pack of organic Mori-Nu Silken Tofu Firm (suggestion: squeeze out the
excess water first)
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons apple-cider vinegar
1/2 teaspoon of sugar (evaporated cane juice instead of refined white sugar recommended)
1/2 teaspoon salt (sea salt recommended)

Combine all the ingredients in a blender or food processor and process until creamy.  Chill
before serving.  Note: Instead of using lemon juice you can simply use about 3 teaspoons of
apple-cider vinegar (instead of the 2 teaspoons).