Combine soft tofu (don’t use silken tofu), extra virgin olive oil, lemon (and use the juice), apple vinegar, sea salt, soy yogurt. in a bowl of a food processor fitted with a metal blade.
Process until creamy smooth.
Serve immediately or store in an airtight container in the refrigerator for up to one week.
This all-purpose dairy-free sour cream is pure vegan bliss. Bright white, creamy and delicious.
It is great served over rice and beans, a curried stew, pan-fried polenta or black bean soup. It can also be used as a dip for roasted vegetables.
As far as variations go, your imagination is the limit. Try adding a seeded jalapeno, fresh tarragon, basil, toasted curry powder or roasted garlic puree.
