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–+ servings
Soonful of vegan sour cream held over bowl of sour cream
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4.80 from 5 votes

Vegan Sour Cream

This dairy free sour cream is amazing! Light, tangy, and creamy - perfect to top your burritos, tacos, baked potatoes, and more!
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: Dairy Free, Dips, Oil Free, Tofu
Servings: 15
Calories: 33kcal
Author: Teresa Sklenicka

Ingredients

  • 12.3 ounces lite firm silken tofu
  • ½ cup raw cashews
  • 2 tablespoons lemon juice
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon salt
  • 1/16 teaspoon citric acid crystals

Instructions

  • If you don't have a high speed blender, soak the cashews in bowl of water for about four hours or overnight. Drain and rinse the cashews. If you forget to soak them, boil them for 30 minutes and then drain.
  • Place the block of silken tofu in a pot of boiling water and boil gently for 3 minutes. This will remove any "beany" taste.
  • Drain the tofu and add it to a blender with the cashews and remaining ingredients. Blend until smooth.
  • Taste to see if you want to add more lemon juice, vinegar, citric acid, or salt.
  • Store in an air tight container in the refrigerator for up to 10 days.

Nutrition

Calories: 33kcal | Carbohydrates: 1.7g | Protein: 2.3g | Fat: 2.1g | Saturated Fat: 0.4g | Sodium: 60.1mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 0.67IU | Vitamin C: 0.31mg | Calcium: 10.2mg | Iron: 0.47mg