Today we will be making two types of vegan sour cream recipes. One with tofu and one with cashews. They are both perfect for when you want sour cream without dairy.
Cashews are expensive and many people cannot eat nuts so this is why I made you two options.
I found that the cashew one got better in the fridge after a couple of days. It thickened and really tasted like sour cream.
The consistency of the tofu sour cream was spot on but I found the flavor to be a little off. I decided not to add any sugar to the tofu one but I think the flavor would benefit from it.
You can use your sour cream for making salad dressings, with salsa and chips or on baked potatoes.
Learn how to make vegan mayo here.
This is what you are going to need for these vegan sour cream recipes –
Vegan Cashew Sour Cream Recipe
1 1/2 cups raw cashews
3/4 cup water — room temperature
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
1 – 5.3 oz (150 grams) container plant based plain yogurt (optional but recommended)
Soak the raw cashews in boiling water. If you have a high powered blender two hours will suffice. If you do not, soak them for four hours.
Drain the cashews and wash them until the water comes out clean.
Place the cashews in your blender. Add the rest of the ingredients and blend until smooth.
This sour cream will get thicker as it sets in the refrigerator.
Silken Tofu Sour Cream Recipe
1- 7 oz. packet silken tofu (not firm)
2 tablespoons lemon juice
2 tablespoons avocado oil (or any light flavored oil that you prefer)
1/2 teaspoon salt
1 teaspoon sugar or maple syrup (optional)
Put all ingredients in a blender and blend until smooth.
Note – I did not add sugar to my recipe but I think that the flavor would benefit from it