Say hello to an amazing and quick recipe for vegan tofu sour cream. Sour cream is the piece-de-resistance of any good Mexican dish, with a light but creamy taste that pairs perfectly with spicy foods. Vegan sour cream can be hard to find in grocery stores. If you want to skip the hassle, simply make some vegan sour cream at home with only 6 simple ingredients!
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Vegan Sour Cream Recipe with Tofu and Cashews
Making vegan sour cream at home requires 2 important things: soaked cashews and a good blender or food processor. Soaking cashews overnight is ideal; simply cover the cashews with water in an airtight jar or container and let them soak while you sleep (they can be kept soaking for up to 72 hours). You can also pour boiling hot water over the cashews and let them sit for an hour on the counter if you forget to soak them overnight.
You also need a blender or food processor. A high-speed blender is ideal, but if you don’t have one, this can work in a normal blender with the addition of extra water. The end result might not be as thick, but should taste the same. Food processors can work if you don’t have a blender or if you use a lower-powered blender and struggle to get a smooth consistency. If using a food processor, it will take some time but just keep scraping down the edges and blending until you have the right consistency!
Cashews: The Key to Delicious Tofu Sour Cream
Cashews are an ingredient of almost all vegan dairy substitute recipes. They are amazing because they soften up really well when soaked, which makes blending them into dairy-like products easier. They also have a very mild flavour, but high fat content, so they work well as a base for dairy substitutes.
To boost the absorption of that plant-based iron, add some vitamin C. Vitamin C is found in most fruits and vegetables. The lemon juice in this vegan sour cream recipe will be a good source of vitamin C, so you’re all set!
If you don’t like cashews, or are allergic, the next best nut for vegan cheese making is almonds. You can buy blanched almonds, where the brown skin is removed, which is helpful for a lot of vegan cheese recipes.
Nutritional Yeast: Vegan Sour Cream Flavour and Healthy Vitamins
Nutritional yeast, also known as nooch, is the staple ingredient in this vegan sour cream recipe and pretty much every vegan dairy substitute. Why? Because it has an incredible cheese-like flavour.
Nutritional yeast is also packed full of nutrition; no kidding right?! Nutritional yeast adds an amazing boost of B-vitamins, including the ever-elusive vitamin-B12, along with protein, fibre, and zinc! That’s why this vegan dietitian loves her nooch, and why you should too.
Tofu Sour Cream Provides Vegan Protein and Calcium
Many vegan sour cream recipes, and vegan cheese recipes in general, use cashews or other nuts with nutritional yeast and salt. But there’s one ingredient I think is often missing – tofu. I love to add tofu to vegan dairy substitutes, like this sour cream, to add some extra plant-based protein, healthy fat and calcium!
Dairy products are a convenient source of calcium, which is one of the reasons milk is often touted as a health food. Calcium is a bit harder to find on a vegan diet, but one excellent source is calcium-set tofu. Adding some tofu to vegan dairy substitutes brings the nutritional value of the vegan dairy closer to that of cow milk versions.
Even with tofu it’s important to know that this recipe isn’t the best source of calcium. We’re only using a small amount of tofu, but every little bit counts! If you want more inspiration for how to add tofu to your vegan dairy substitutes, try out my creamy vegan Caesar salad dressing recipe, or make some rich and creamy ricotta cheese.
Recipes to Make with Vegan Sour Cream
I like to eat this vegan sour cream with Mexican dishes including:
- Quinoa tacos
- Sweet potato kale burritos
- Sweet potato black bean enchiladas
- Tortilla soup
- Sweet potato fry nachos
- Vegan burrito bowls
You can also use vegan sour cream to make a 5-layer dip, along with black bean dip, guacamole, and creamy vegan cheese sauce layers! The fifth layer could be whatever you want, but I like to also make black bean and corn salsa for a fresh layer of flavour!
I’ve also taken tortilla chips and dipped them directly into this vegan sour cream, so do whatever works best for you!
6 Ingredient Vegan Sour Cream
- Place all ingredients into a blender or food processor. Blend until smooth.
- Store in an airtight jar or container in the fridge for up to 5 days.