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A small glass jar of vegan sour cream made with tofu. The jar sits between cashews and lemons, which are also key ingredients for the recipe.

Vegan Sour Cream with Tofu and Cashews

This rich and creamy vegan sour cream is a perfect pairing for so many recipes. Add some healthy fats and protein to Mexican dishes or anywhere else you use sour cream!
Course Sauce
Cuisine Vegan
Keyword Tofu sour cream recipe, Vegan Sour Cream
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 Servings (makes about 2 cups of sour cream)
Calories 106kcal


  • Blender or food processor



  • Soak cashews in water overnight, or in hot/boiling water for at least 10 minutes to soften thoroughly.
  • Drain cashews from water and place in blender or food processor.
  • Add remaining ingredients (¼ block of tofu (75 g - 100 g), about 2 tbsp of lemon juice, 1 tbsp of nutritional yeast, 1 tsp of apple cider vinegar and ¾ tbsp of salt) and begin blending.
  • If needed, add water in small amounts while blending to achieve desired consistency.



Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (1/8 recipe) | Calories: 106kcal | Carbohydrates: 6g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 221mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg