Vegan Sour Cream
Reprinted from The PlantPure Nation Cookbook (BenBella Books, 2015)
What You'll Need
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
How to Make It
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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