Name: The Best Vegan Sour Cream
Prep time: 15 min
Total time: 15 min
Ingredients: 1/2 cup Cashews (soaked); 14 oz Medium Firm Tofu; 1/4 cup Lemon Juice; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Salt (or to taste); 1 teaspoon Onion Powder; 1/2 teaspoon Garlic Powder; 1/4 teaspoon Black Pepper

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The Best Vegan Sour Cream requires simple ingredients and is ready in 15 minutes! This quick and easy cashew tofu based sour cream is thick, creamy, rich and tangy. It also happens to be dairy free, vegan, easy to make and tastes way better than store-bought.

This vegan tofu sour cream recipe tastes absolutely amazing on burritos, tacos, nachos, on top of chili, enchiladas and on a baked potato… I could go on but I’ll stop and get to the recipe because that’s the important part. You must make this! You’ll find no need for the dairy version after trying this recipe.

What You’ll Need for This Recipe

This dairy-free tofu sour cream recipe is the perfect plant based alternative to sour cream! The cashews and tofu are blended and create a smooth consistency and lemon juice and apple cider vinegar are added to create a nice tangy flavor.

Kitchen Essentials:

In order to make a smooth and creamy cashew and tofu based sour cream you will need a food processor or a high-speed blender. Instructions for both options are below because they can yield different results.

Main Ingredients:

Cashews
Medium Firm Tofu
Fresh Lemon Juice
Apple Cider Vinegar
Salt

Nut-Free & Soy-Free Option:

I have tried both variations and both yield different results. I personally believe that the combination of cashews and tofu yields a better consistency and the best results but the leaving out the tofu or the cashews will still create a tasty and delicious plant based sour cream.

If you have a nut-allergy, the tofu based sour cream is delicious and a wonderful plant based alternative to sour cream. As well as the cashew version. Keep it mind that the cashew one will be on the thinner side so it will require more chill time than the tofu one.

Cashew Sour Cream (soy-free): Adjust as needed but I would go with 1 cup cashews and then add the lemon juice and apple cider vinegar as needed. Same goes with salt. Start with half the amounts listed in the recipe card below and go based off taste. This version tastes pretty similar to a cashew cream sauce instead of sour cream but will still be tasty.

Tofu Sour Cream (nut-free): For the tofu version, I would add a block and half of tofu and slowly add in the lemon juice and apple cider vinegar since the amounts will be off slightly.

High Speed Blender vs Food Processor

A high speed blender will yield a smoother and creamier sour cream in less time but a food processor can yield great results if you soak the cashews a little longer. The food processor might make the sour cream a bit grittier in texture because of the cashews so they will need to be soaked for up to 30 minutes or even overnight.

How to Make This Recipe

Pour cashews in to a bowl. Boil a cup of water and pour over top of the cashews. Let soak for 10 minutes to soften.
Add the soaked cashews, medium firm tofu, lemon juice, apple cider vinegar, salt, onion powder, garlic powder and black pepper to a food processor or blender (see note).
Spoon in to an airtight jar and store in the fridge for up to a week.

Store-Bought Vegan Sour Cream Brands

Making plant based vegan sour cream at home is so simple but if you’re looking for a store-bought option, Tofutti, Kite Hill, Simple Truth, Forager and Follow Your Heart are good choices. They can be found at most grocery stores.

I may be biased but I think this homemade cashew tofu sour cream is much better than store-bought and traditional sour cream so if you have the time, make this instead!

Tips & Tricks

This vegan sour cream is best refrigerated for at least an hour before serving but will be delicious and fine if served right away. Keep in mind that the sour cream will thicken upon being chilled.

Use a high speed blender for a smoother, creamier consistency or soak the cashews longer if using a food processor. The food processor version tends to be a bit grainier but if you soak the cashews longer the consistency will be smoother. I prefer the blender version.

The medium tofu doesn’t need to be pressed. Simply drain the water from the package and add to the blender.

The type of tofu used in this recipe matters quite a bit to ensure the correct consistency. I use and recommend medium firm tofu instead of silken or soft tofu for this recipe because I wanted the sour cream to be thick and silken tofu resulted in a thinner consistency which tasted great but wasn’t the right consistency. Extra firm tofu (unpressed) could work but might give the sour cream a grainy texture so if you go that route be sure to use a high powered blender.

Serving Ideas

This delicious vegan sour cream can be used in place of regular sour cream in any recipe. This is the perfect topping for vegan chili, enchiladas, burritos, quesadillas, fajitas, tacos, nachos, or just eat with some plain tortilla chips. This would also be very good on baked potatoes, potato pancakes, or black bean soup.

Here’s a few recipes that I highly suggest you put a dollop of sour cream on top!

Frequently Asked Questions

How long does this sour cream keep?

This tofu sour cream can be kept in an airtight container or glass jar for up to a week.

Can I freeze leftovers?

Yes, store in a freezer safe storage container and simply thaw before using.

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If You Make This Recipe:

I would greatly appreciate if you share your review in the comments below and leave a star rating. Don’t forget to add if you made any fun substitutions. Thank you!