Name: Vegan Sour Cream
Prep time: 10 min
Ingredients: ½ cup raw cashews, soaked in water to cover for 2-3 hours, then drained; ¼ cup water; 1 cup silken tofu; 3 Tbsp lemon juice; 1 tsp agave nectar; 1 tsp white miso paste; ¼ tsp sea salt

By Kim Campbell

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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 in water to cover for 2-3 hours, then drained
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. Soaking the cashews in water for a few hours will reduce blending time. If you are not using a Vitamix, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.