Vegan Sour Cream
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: 10 mins
Yield: 6 servings
Reprinted from The PlantPure Nation Cookbook (BenBella Books, 2015)
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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
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.
You Might Also Like
Copyright 2026 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits