Cashew Tofu Sour Cream
Cashew Tofu Sour Cream satisfies your search for a creamy alternative to dairy. Use it as a base for ranch dressing or dip, and slather on tacos, enchiladas, and potatoes.
Ingredients
½ cup raw cashews
1 16-ounce package silken tofu
3 tablespoons freshly squeezed lemon juice, or to taste
1 teaspoon vinegar (such as rice or apple cider)
3 teaspoons maple syrup
½ teaspoon salt, or to taste
Instructions
1
Cover the cashews with hot water and soak for 2 hours. Drain.
2
Blend all the ingredients in a high-speed blender until smooth. Taste and adjust seasonings.
3
Chill and serve.
Serving size: 2 cups
Share this recipe
Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email
- You may also like
Check out our veggie cooking videos
Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.
Ingredients
½ cup raw cashews
1 16-ounce package silken tofu
3 tablespoons freshly squeezed lemon juice, or to taste
1 teaspoon vinegar (such as rice or apple cider)
3 teaspoons maple syrup
½ teaspoon salt, or to taste
Directions
1
Cover the cashews with hot water and soak for 2 hours. Drain.
2
Blend all the ingredients in a high-speed blender until smooth. Taste and adjust seasonings.
3
Chill and serve.
Serving size: 2 cups