Creamy, smooth and low in fat, silken tofu blends up into a thick sour cream. Dollop this vegan tofu sour cream (without cashews) on nachos, tacos, chili or potatoes.
Add all ingredients to a mini food processor. Blend until completely smooth, stopping to scrape down the sides, as necessary. At first it will look clumpy, but as you continue to process it will get silky smooth.
Once it is smooth, it is ready to be eaten. Transfer the sour cream to an airtight container and refrigerate, to store. Do not freeze.