Non-Dairy (Vegan) Cashew Sour Cream

½ cup cashews, soaked in water to cover for 2-3 hours, then drained
¼ cup water
1 cup silken tofu (i.e. Mori-Nu brand)
3 tablespoons lemon juice
1 teaspoon agave nectar
1 teaspoon white miso paste
¼ teaspoon salt

Soaking the cashews in water for a few hours will reduce blending time. Combine all the ingredients in a high-powered blender (I use my food processor) and blend until smooth and creamy.

Allow the mixture to chill for 1 hour to become thick.

This recipe comes to The Plant-Based Journey courtesy of Kim Campbell from her collection in The Plant-Pure Nation Cookbook. There were too many recipes to fit into The Plant-Based Journey - such as this one - so provided here for viewers.