Tofu Sour Cream

An original by "Wildman" Steve Brill. Recipe found in "The Wild Vegetarian" cookbook.

• Ready In: 4 mins
• Yields: 4 cups

Ingredients

• 3 1⁄2 cups silken tofu, well drained
• 1⁄4 cup sumac concentrate or 1⁄4 cup fresh lime juice
• 2  tablespoons  brown rice vinegar or 2  tablespoons wine vinegar
• 1⁄4 cup lecithin granules
• 2  tablespoons  mellow miso (light)
• 2  tablespoons  chopped fresh dill (optional)
• 2  tablespoons  corn oil

Directions

1. In a food processor or using a whisk puree all ingredients.
2. Tightly covered this will keep 5-7 days inthe fridge.
3. It does not freeze well.