Vegan Sour Cream

I recently found out I’m lactose intolerant. I have yet to find a substitute for sour cream. This topping is lemony and thick and my hubby can’t tell the difference! May adjust ingredients to personal preference.

Step: 1

Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.

Per Serving: 25 calories; protein 1.8g; carbohydrates 0.4g; fat 2g; sodium 79.1mg.