Recipes » Sauces » Vegan Sour Cream
T. Colin Campbell Center for Nutrition Studies

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


  • 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


  • 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.

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