Sour Cream | low fat, vegan

INGREDIENTS:

drained silken tofu - 300g
lemon juice - 1tbsp
red vine vinegar - 1tbsp
sea salt (optional) - to taste

WHAT TO DO:

1 combine all ingredients in a blender
2 blend until desired consistency

NOTES:

- keep in a fridge for up to 7 days
- you can add more or less vinegar/lemon juice, depends on how sour you want your sour cream
- you can try this recipe with different types of vinegar

THANKS FOR WATCHING