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Recipes » Sauces » Vegan Sour Cream
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Reprinted from The PlantPure Nation Cookbook (BenBella Books, 2015)

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

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.

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.

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