Tofu Sour Cream
1 (10 1/2 ounce) package lite silken firm tofu, crumbled
1 tablespoon canola or olive oil
4 to 5 teaspoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon sweetener
1/2 teaspoon salt
1. Place all ingredients in a food processor or blender.
2. Process several minutes, until very creamy and smooth. Make sure you process it for a few minutes to ensure the creamy texture.
3. Refrigerate. Serve over Mexican dishes and baked potatos.
It stays fresh for approximately 5 days.
Per 2 tablespoons: Calories: 27, Protein: 2 gm, Carbohydrates: 1 gm, Fat: 2 gm.