Found at: http://www.vegweb.com/food/misc/spreads/2543.html

From Matt Eberhart / [log in to unmask]

Tofu Sour Cream

   * 1 10.5-ounce package of lite silken tofu (firm), crumbled
   * 1 Tablespoon canola or olive oil
   * 4 to 5 teaspoons lemon juice (fresh is best)
   * 2 teaspoons apple cider vinegar
   * 1 teaspoon sweetener (any you want)
   * 1/2 teaspoon salt

Place all ingredients in a food processor (with metal blade) or blender.
Process several minutes, until very creamy and smooth. Make sure you
process it for a few minutes to ensure the creamy texture. Refrigerate.
Serve over Mexican dishes and baked potatos. ONLY 2 GRAMS OF FAT! It stays
fresh for approx. 5 days.

Per 2 Tablespoons: Calories: 27, Protein: 2 gm, Carbohydrates: 1 gm, Fat: 2
gm.

Serves: 1 1/4 cups

Preparation time: 5 minutes