Vegan Sour Cream

• 1 cup crumbled firm silken tofu
• 3 tbsp. rice milk or soy milk creamer
• 2 to 3 tsp. lemon juice
• Dash of salt
• Food processor or blender

1. Combine 1 cup crumbled tofu, 3 tbsp. rice milk or soy milk creamer, 2 or 3 tsp. lemon juice and dash of salt.
2. Blend until pureed.
3. Taste and add more lemon juice or salt if needed.
4. Serve a dollop with tortilla dishes, tamales or Mexican casseroles.