Add all ingredients to a blender and process until smooth and creamy, stopping to press down sides if necessary. Taste and adjust salt and lemon juice. Thin with 1-2 tablespoons of water at a time to get desired texture.
Notes
* The tofu you use should be shelf stable and not the refrigerated type for the best result. I use Mori-Nu Extra Firm Silken tofu.StorageVegan Sour Cream will keep refrigerated in a sealed container for up to 5 days. It may separate a little bit in the fridge, just give it a quick mix before using and you're good to go!