Creamy Easy Vegan Sour Cream
Cool, tangy, thick, and so very creamy. The Dream Team approach - tofu, cashews, and coconut oil - makes this the vegan sour cream that actually deliverson the creamy promise. Perfect for tacos, baked potatoes, nachos, and chili.
Ingredients
- 1 cup unroasted cashews
- ¾ cup vegetable broth
- ¼ cup fresh lemon juice
- 6 oz extra-firm silken tofu
- 3 tablespoons refined coconut oil melted
- 1 teaspoon sugar
- 1 teaspoon onion powder
- ¾ teaspoon salt
Instructions
- Combine the cashews, vegetable broth, and lemon juice in a high-speed blender. Puree until completely smooth, stopping occasionally to scrape down the sides.
- Add the tofu, coconut oil, sugar, onion powder, and salt and puree until thick and creamy, scraping down the sides as needed. Taste and adjust for salt.
- Transfer to a sealed container and refrigerate for at least 2 hours to set. Give it a stir with a fork before serving.
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