This recipe has the tang of sour cream and its creamy consistency, without the drawbacks. Use it every time you would use sour cream. Flavor it with chives, too.

5-6 oz. silken tofu
1 tbsp. soy sauce
1 tbsp. nutritional yeast (optional)
2 tbsp. lemon juice
2 tsp. rice vinegar
1 tsp. Umeboshi plum vinegar (optional) or powdered kelp
Ground rock salt to taste (optional)

1. Steam tofu for 2 minutes.

2. Combine the ingredients in your blender container and blend on high for 1 minute.