Tofu Sour Cream and Whipped Cream

Whipped Cream
8 oz. Soft Tofu

1/3 c. maple syrup

pinch cinnamon

1/2 c. apple juice

1 tsp. agar flakes

pinch salt

- Process tofu, syrup and cinnamon in food processor until creamy
- Cook apple juice with agar and salt until agar dissolves
- Stir tofu mixture into agar mixture and cook 3-5 minutes more
- Chill until set
- Whip before serving

Sour Cream

8 oz. soft tofu

juice of 1 lemon or 2tsp. umeboshi paste

1/2 c. Tahini

1/4 c. canola oil

1-2 T. soy milk

- Process ingredients in a food processor until creamy

Alternatively:

1 lb. blanched tofu

3 T. lemon juice

1/4 c. canola oil

3/4 tsp. salt

1 scallion, white part only

1 tsp. brown rice vinegar

- Combine all ingredients into blender or food processor.  Process until smooth & creamy.