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Sour Cream (Boulder Dairy Fair)

Re-post for Boulder Vegan Dairy Fair:  My favorite vegan sour cream, thinned out with water (no tofu bean taste) and set up with refined coconut oil.  Melts fast, add at last minute to hot meals

Tofu sour cream is somewhat sweet, very sour and a tad bit salty, non-vegans will not know the difference
High speed single bottom blade blender ( I use vitamix)
Glass sealed container for storage
Measuring cup
Silicone spatula for removing sour cream from blender

*  8 oz. of extra firm tofu (refrigerated tofu in water, not silken, dried with clean towel)
*  1/2 cup water
*  1/2 tsp salt
*  2-3 tsps of liquid sweetener (maybe less or more-to taste) or powdered sugar 
*  1/2 tsp, maybe more, of citric acid (very important to have food grade citric acid instead of using lemon juice. If you were to use the amount of lemon juice needed for the sour affect, the cream will taste like lemonade).  You can find citric acid online on Amazon or health food stores.
*  1 tsp of cider vinegar
*  1/2 cup or 4 oz. of melted refined coconut oil, this means that the heated coconut oil will measure 1/2 cup.

Combine all ingredients in blender until smooth.  
IMPORTANT...taste, taste for sour and sweetness.  
When working with citric acid it is important to add very little at a time, once you go over, you can't go back, so add the first 1/2 tsp, then add a pinch or two and if it is still not sour enough keep adding pinches, blend then taste and you will reach the final level of "sour".  
The same thing goes for sweetness levels.
To loosen if too thick, add water and stir

Makes incredible ranch dressing and is great on baked potatoes, nachos, stroganoffs and for all sour cream uses.

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