Tofu Sour Cream

Ingredients:

12.3 oz extra firm silken tofu, drained

¼ cup non-dairy milk powder

1 Tbsp grapeseed oil

1 Tbsp lemon juice

1 tsp honey

½ tsp citric acid crystals

1/8 tsp salt

½ tsp guar gum (optional)

Directions:

Blend all ingredients in high-powered blender until smooth.

Store extra in an airtight container in the frig for up to a week.

(Makes 1 ½ cups)

From: Brighten Up Breakfast by Erica Nedley