Non-Dairy Sour Cream (using tofu)
rec.food.recipes/Allie/2001
Makes about 2 cups or the equivalent of 1 pint of dairy sour cream

1 lb. soft tofu or 12 oz. silken tofu
2 Tbsp oil
2 Tbsp lemon juice (fresh is best)
1 Tbsp sugar

Place tofu in a strainer lined with cheesecloth or a coffee filters. Break tofu up slightly and allow to drain for 30 to 45 minutes.

Once adequately drained, place tofu in a deep mixing bowl. Use an electric mixer to make a smooth mixture. Add remaining ingredients and mix well. Can be made ahead and stored in the refrigerator for several days.

Can also be made in an blender which works well with the somewhat firmer soft tofu. Silken tofu makes a slightly smoother "sour cream" when just using an electric mixer. Silken tofu yields a slightly less quantity of "sour cream."