• Kim Campbell

Sour Cream

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.

Serves: 6

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


  1. 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.

  2. Combine all the ingredients in a Vitamix or other high-powered blender and blend until smooth and creamy.

  3. Allow the mixture to chill for 1 hour to become thick.

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