The wonderful thing about this vegan version of sour cream is that it’s so versatile. It can be used just like the dairy version, used to thicken sauces, as a base for dips or piled on top your favorite taco. Best of all, there is no fear of it “breaking” as it’s dairy cousin will do in high heat.

Although I usually use a whole block of tofu, when making this you can easily half the recipe if you won’t be using this within a week, but I am so sure you will use this on everything!

The cast of characters are ready to go.

Place tofu in food processor. I always use regular or firm, not soft and not extra firm.

Add the juice of one lemon. You can use lime as well.

Add a tablespoon of agave nectar or sweetener of you choice, such as honey, brown rice syrup or maple syrup.

Add a teaspoon of garlic powder.

Now add a good pinch of salt. Process everything until smooth making sure to scrape down the sides.

While the processor is on, begin to add about a tablespoon of oil. I like to use grapeseed oil, but olive oil would work well. You will notice that the puree will become a bit thicker.

Store this in a airtight container for up to a week.