Vegan Sour Cream with Tofu and Cashews

Close up of a small jar filled with cashew sour cream with a marble spoon in it.

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

Total Time 10

Servings Servings (makes about 2 cups of sour cream)

Calories 106kcal

Equipment

Small mixing bowl
Measuring cups and spoons
Blender (or food processor)

Ingredients

1 cup cashews , soaked overnight
80-100 grams extra firm tofu
¼ cup water (may need more to help it blend)
2 tablespoons lemon juice (juice of about ½ a lemon)
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
¾ teaspoon salt

Instructions

Soak cashews in a bowl of water overnight, or in hot/boiling water for at least 10 minutes to soften thoroughly.
1 cup cashews
Drain cashews from water and place in blender or food processor.
Add remaining ingredients and begin blending.
80-100 grams extra firm tofu, 2 tablespoons lemon juice, 1 tablespoon nutritional yeast, 1 teaspoon apple cider vinegar, ¾ teaspoon salt
If needed, add water in small amounts while blending to achieve desired consistency.
¼ cup water

Notes

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.

Nutrition