It is truly a delight to the taste buds. You don’t have to miss out on a thing being vegan, just be a little adventurous.
You will need:
1/4 cup cashews
1 cup cold water (For soaking)
230 grams (8 ounces) of firm tofu
2 tablespoons lemon juice
2 teaspoons rice vinegar
3/4 teaspoon salt
2 tablespoons canola oil
1. Soak cashews in water for at least 1 hour.
2. Drain water. Add cashews to the food processor and process until smooth, stopping to scrape down the sides as necessary.
3. Add the tofu, lemon juice, rice vinegar, and salt and process until smooth.
4. Slowly drizzle in canola oil. Mix well.
Refrigerate until you’re ready to use it. I suggest 30 mins minimum.
My favorite way to enjoy this vegan sour cream is in hot-hearty soups and rosemary.