Non-Dairy Vegan Sour Cream
Ready In: 5 mins
Yields: 1 1/4 cups
Ingredients
- 10 1⁄2 ounces firm silken tofu
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon lemon juice
- 1 teaspoon cider vinegar
- 1⁄2 teaspoon salt
- 1 teaspoon Splenda sugar substitute
Directions
- Combine all ingredients in food processor or blender will smooth. Refrigerate in airtight container up to 3 days.
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