Vegan Sour Cream Recipe

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Love Sour Cream? Looking for a Vegan Sour Cream?

Our vegan sour cream recipe provides a full sour cream flavor without the dairy. Actually, we offer two different recipes allowing you to choose ingredients.

Recipe 1 uses tofu as the base.

Tofu offers a creamy base and this recipe whips up quickly.

Recipe 2 uses cashews and no soy.

Prefer a plant-based recipe with no soy? Try this one. It does require planning ahead as the cashews need to be soaked. However, we think you will enjoy the finished product.

Recipe 1- Vegan Sour Cream, Soy Version

Ingredients

1 (12.3oz/349g) pack organic firm silken tofu
2 tablespoons fresh lemon juice,
1/2 tablespoon extra-virgin olive oil
1 tablespoon raw organic apple cider vinegar
1/2 teaspoon Dijon mustard
1 teaspoon Himalayan salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon finely chopped chives or green onions (optional)

Directions:

Put all ingredients, except the chives/onions in a blender.
Blend on high until smooth and creamy, about 60 seconds
Adjust flavors by adding more lemon juice, vinegar, mustard, and/or seasonings to taste.
Put into serving dish or add to your finished food
Top with chives or onions, if desired

NOTE: Stores in the refrigerator for 4-5 days.

We really like the power and function of this blender and think you will, too. Although I also have a Vitamix and an inexpensive “quick blend” blender, this one remains my personal favorite!

Recipe 2- Vegan Sour Cream, Cashew Version

Ingredients

1 cup raw cashews, soaked overnight
¼ cup + 2 Tbsp fresh lemon juice
¼ tsp sea salt
1 tsp nutritional yeast
½ cup water

Directions:

Put all ingredients in your blender.
Blend on high until smooth and creamy, about 5-7 minutes.
Adjust flavors by increasing lemon juice and/or yeast.
Use immediately or store in an airtight container in your refrigerator.

NOTE: Stores in the refrigerator for 7-10 days.

Vegan Sour Cream fills in wherever dairy sour cream appears.

Consider enjoying it with our Mexican Cuisine recipes.

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