By Chef Linda
Sure, you can buy non-dairy sour cream now in many stores which is a great advance in vegan eating. What's a bowl of vegan Chili or Hungarian Goulash without a dollop of sour cream? Well, for those of you who want the least processed version, and don't have an issue with soy, I urge you to give this simple Tofu Sour Cream recipe a try. If you can't tolerate soy, I've also made this with raw cashews (about 1 1/2 cups soaked for several hours) and the same ingredients. Pretty darned good if you ask me. So good you might find yourself putting sour cream on everything!
Tofu Sour Cream
1 block of silken or slightly firm tofu, pressed to remove excess water
2 tablespoons olive oil
Juice from two large lemons, about 4 to 6 tablespoons
1/4 to 1/2 teaspoon salt
Place all ingredients in a blender and puree until smooth. Add more lemon or salt to taste.