Smokey Chipotle Sour Cream

By Chef: Juli Novotny
Posted: November 1, 2011


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It is great for vegans who love sour cream or cheese because in addition to avocado, it gives a similar fatty texture and taste to your traditional meals but without the dairy.

Yield: 1 batch


  • 1 young coconut, flesh
  • 1/4c soaked cashews {4 hours or overnight}
  • 1/2c chipotle infused water {it’s easy, see my other post about this}
  • 1 lemon or lime, juice {or half and half}
  • 1 Tbls miso
  • pinch chili powder {to taste}
  • 1/4-1/2 tsp smokey sea salt


In a vitamix or high speed blender mix all everything but chili powder on high for like 30-45 seconds. Add chili powder and mix well. It should come out as smooth as traditional sour cream. If it didn’t, you either need to upgrade to a Vitamix {win} or you needed to soak your cashews longer.