Drain the almonds from the soaking water and rinse well. Place in a strong blender and process for a few minutes until thin crumbs are obtained.
Add the rest of the ingredients: silk tofu, lemon juice, apple cider vinegar and salt and process for a few minutes until smooth.
Place a bag of nut milk on a vessel that will comfortably hold the mixture. Pour the mixture into the bag.
Squeeze the nut-bag as hard as possible. At the end of the process, a solid mixture will remain in the bag -save it for other uses such as Vegan Feta Cheese (recipe soon).
Transfer the cream to an airtight jar and place it in the refrigerator to set for about an hour.
The sour cream is excellent as it is, as a dip, a garnish to various dishes. In addition, it clots in baking like actual sour cream, making it ideal for cake filling and icing, pies, and so much more.
The recipe is based on the non-vegan version of Taste of Home.