Updated: Jun 22, 2018
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 Time: 5-10 minutes
Cook Time: 0 minutes
1/2 cup raw cashews, soaked in water to cover for 2-3 hours, then drained
1/4 cup water
1 cup silken tofu
3 tablespoons lemon juice
1 teaspoon agave
1 teaspoon white miso paste
1/4 teaspoon sea salt
Soaking the cashew 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 sooth and creamy texture.
Combine all the ingredients in a Vitamix or other high-powered blender and blend until smooth and creamy.
Allow the mixture to chill for 1 hour to become thick.