Tofu Sour Cream

Drain the tofu thoroughly and gently press it between clean kitchen towels or paper towels to remove excess moisture without crumbling it.

Cut the pressed tofu into chunks and place in a food processor or blender.

Add the vegetable oil, lemon juice, vinegar, salt, and nutritional yeast if using to the food processor with the tofu.

Blend on high speed for 2-3 minutes, stopping to scrape down the sides as needed, until the mixture reaches a smooth, creamy consistency resembling sour cream.

Taste and adjust seasoning with additional salt, lemon juice, or vinegar as desired for balance.

Transfer the tofu sour cream to a serving bowl or airtight container and refrigerate until ready to use.