Ingredients:• 1 lb. Silken tofu
• 2 tbs. lemon juice, fresh squeezed
• 1 tbs. agave syrup
• 3/4 tsp salt
• 2 garlic cloves, minced
• 1/4 cup grapeseed oil
Procedure:
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Remove tofu from it's package and drain as much water as possible by gently squeezing the block over the sink.
Combine all the ingredients in a food proccesor and blend until smooth and creamy.
Serve wherever you would use sour cream.
Hints:
Makes 3 cups and will keep for at least 10 days in an airtight container in the fridge.