Clean recipe · wowitsveggie.com
5-Minute Vegan Sour Cream
This vegan sour cream recipe is so easy and delicious! It uses only 6 ingredients and takes less than 5 minutes to make. As someone who used to be obsessed with dairy sour cream before becoming allergic to milk, I can tell you that this vegan sour cream is a 95% match to the dairy kind and I still slather it on everything with reckless abandon!
Original recipe: wowitsveggie.com
- Yield:
- 1 servings
- Prep:
- 5 min
- Total:
- 5 min
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Ingredients
- 7 ounces (198G) extra-firm tofu drained and pressed (can also use silken tofu but no need to drain)
- 1/4 cup raw cashews
- 1 tablespoon white rice vinegar
- 1 tablespoon lemon or lime juice
- 1 tablespoon white miso
- 1 tablespoon oil
Instructions
- Using a high powered blender or food processor, blend the cashews until they are a fine powder.
- Then, add the remaining ingredients and puree until very very smooth and creamy. You may have to scrape the sides down and continue to puree. You want to make sure that you blend all of the ingredients until very creamy.
- Serve however you want! Vegan sour cream can store in the fridge for up to 7 days!