I haven't tried this yet, but copied it a long time ago. I spend the big bucks and buy the Tofutti sour cream. DH can't have dairy and the Tofutti tastes so close to the real thing that I hate to take the chance on making something, but if you are willing to give it a try here you go.
chefly
Tofu Sour Cream
1 1/2 cups firm silken tofu
1 tablespoon extra-virgin olive oil
1 tablespoon vegetable oil
2 teaspoons lemon juice
2 teaspoons cider vinegar
1/2 teaspoon Wholesome Sweeteners Organic Sugar
1/2 teaspoon salt
In a blender or food processor, combine all ingredients. Blend until
smooth. Chill. Refrigerate for up to 10 days.
Makes about 1 1/2 cups.