Vegan Sour Cream and Salsa

By kirsty wright
May 7, 2013
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Vegan Sour Cream and Salsa

Author Notes: This is a wonderful alternative to Sour Cream for Vegans.kirsty wright

Serves: 4

Sour Cream

  • 1 cup soaked Cashews
  • 1 tablespoon Celebes Coconut Cream
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Apple Cider Vinegar
  • 1/2 teaspoon Vitamin C powder
  • 1/2 cup Vegeset
  • 1 teaspoon yellow Miso
  • 1 pinch salt


  • 1 cup seeded, skinned finely chopped tomatoes
  • 1/2 cup red onion finely chopped
  • 1/4 cup fresh coriander
  • 1 tablespoon lime juice
  • 1 tablespoon agave
  • 1 pinch salt
  • 1 teaspoon cumin ground
  1. Sour Cream First prepare all the ingredients and put in a vitamix. Boil the kettle and add 1/4 a cup of water to a pouring vessel, add a teaspoon of Vegeset and whisk well, add another 1/4 cup of some cool water to the mix to speed up cooling, then as the Vegeset cools to small finger test temperature add and blend fast into a light cream. Store in the fridge until ready to use. It should last for at least 2 days if stored in an airtight container.
  2. Mix together and serve in a bowl, or spoon onto your final meal.

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