Sour Cream

Sour cream for all of your sour cream needing dishes. You'll never know the difference.



  • 1 12-ounce package of firm silken tofu
  • 1 1/2 tablespoons of raw cashews (soaked in water and drained for 1 hour if not using a high-speed blender)
  • 1 teaspoon white wine vinegar
  • pinch of salt


In a blender mix all ingredients well. Taste and if not quite sour enough, add 1/2 teaspoon more at a time, blending well in between tastings.

Chill for at least one hour and serve. Will keep covered in a sealed container in the fridge for 3-4 days.

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