Vegan Sour Cream

Bringing a delightful creaminess to Mexican meals and perfectly complimenting the crunch of iceberg lettuce and the acidity of tomatoes, vegan sour cream is surprisingly easy to make and an essential addition to any Mexican inspired feasts!

Simply put the following ingredients in your food processor/Vitamix and pulverise until smooth:

220g of firm, organic tofu, drained and pressed between paper towels to remove moisture

½ cup of raw cashew nuts

½ tsp of sea salt

1 tsp of nutritional yeast

The juice of 1 lemon (this does make it quite lemony, which I love, but you might want to add ½ at a time to make sure you’re happy with the taste)

Enjoy!