Tofu Sour Crème

• 12 to 14 ounce box soft or silken tofu
• 2 to 3 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 2 to 3 tablespoon corn oil or other bland oil.

Crumble the tofu into your blender. Measure in the lemon juice, salt, sugar and oil. Place the lid on the blender. Whizz the mixture for a full minute. Stop the blender, remove the lid and check the texture. It should be perfectly smooth and creamy. If it is, you are done. If it isn't, then replace the lid and whizz for another full minute. To double the recipe, prepare it in two batches.

The lemon juice and oil may be adjusted to your taste. I prefer it made with 2 tablespoons lemon juice and 3 tablespoons corn oil. Other types of oil may be used, but corn oil gives it a dairy flavor that I prefer. 

Tofu Sour Crème can be used in baking, stroganoffs, dips and pretty much anywhere you would use dairy sour cream. It is rich, creamy and good.