Tofu Sour Cream

Prep Time: 4 Minutes

Cook Time: 0 Minutes

Ready In: 4 Minutes

Servings: 4

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

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.