Recipe: Tofu Sour Cream
1 teaspoon umeboshi plum paste**
½ teaspoon salt
2 tablespoons extra virgin olive oil
**available in Asian food markets or some health-food stores
Combine all ingredients in a food processor and blend until very smooth. Taste and adjust seasonings. Transfer to a storage container or jar. Use immediately or refrigerate. This will keep for up to 4 days, thickening and releasing water slightly over time. Drain off any water that accumulates.
(If this is to be used for a dessert or sweet dish, substitute super canola oil, tahini* or cashew butter for the olive oil, and optionally add 4 teaspoons agave* or rice syrup and a drop of vanilla or almond extract.)
*available in health-food stores
[Adapted from: Passionate Vegetarian, by Crescent Dragonwagon]