Name: Vegan Sour Cream
Prep time: 10 min
Ingredients: ½ cup raw cashews, soaked (see tips); ¼ cup water; 1 cup silken tofu; 3 Tbsp lemon juice; 1 tsp agave nectar; 1 tsp white miso paste; ¼ tsp sea salt

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Recipes » Sauces » Vegan Sour Cream

By Kim Campbell

(1)

A delightfully cool and creamy addition that complements most Mexican or spicy dishes, this sour cream has more flavor than any store-bought version.

Prep: 10 mins Yield: 6 servings

Gluten Free

Reprinted from The PlantPure Nation Cookbook (BenBella Books, 2015)

Ingredients

½ cup raw cashews, soaked (see tips)
¼ cup water
1 cup silken tofu
3 Tbsp lemon juice
1 tsp agave nectar
1 tsp white miso paste
¼ tsp sea salt

Instructions

1. Combine all the ingredients in a Vitamix or other high-powered blender and blend until smooth and creamy.
2. Allow the mixture to chill for 1 hour to become thick.

Cooking Tips

1. Soak the cashews in enough water to cover for 2–3 hours, then drain. Soaking the cashews reduces blending time. If you are not using a Vitamix, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.