This is from “The New Farm Vegetarian Cookbook”, an absolute standard for vegan cooking. It was developed by an “intentional community” (read: hippies in a commune) in Tennessee in the seventies, and vegetarian cooking owes a great debt to these early pioneers, who perfected all the basics.
- 1 pack silken tofu
- 1/2 cup canola oil (yes you want to use that much, mmmm)
- 2 Tbsp lemon juice
- 1/2 tsp salt
- 1 tsp sugar
Just blend it up until it’s silky smooth, and you’re good to go! This stuff is awesome on burritos or anywhere else that calls for sour cream. See Seitan Stroganoff for an example.