Makes about 2 cups
This is the vegan sour cream you’ve been looking for. Cool, tangy, thick enough to hold its shape, and so very creamy with that rich, cool mouthfeel you want from sour cream. I like to call it Dream Team Sour Cream because the secret is a multi-pronged approach: tofu for creaminess, cashews for richness, and coconut oil for that set, scoopable texture that makes it feel like dairy. Each one is doing something the others can’t, and together they make the dreamiest vegan sour cream.
It’s savory with lemon, a little onion powder for extra depth, and some veggie broth. So this is the perfect vegan sour cream for tacos, baked potatoes, chili, pierogis, nachos, or anything that wants a cool creamy dollop. If you need it for something sweet like fruit, just leave out the onion powder and use water instead of broth.
A high-speed blender like a Vitamix is ideal here. Just toss everything in and go. If you’re working with a regular blender, soak the cashews for at least 2 hours first (or boil them for 15 to 20 minutes and drain), and plan on blending for up to 5 minutes to get completely smooth. It’ll get there, I swear.
It needs a couple of hours in the fridge to set, so plan ahead. Make it the night before and you won’t even have to think about it.
Recipes That Are Begging For Vegan Sour Cream:
VEGAN SOUR CREAM RECIPE FAQ
Do I need to soak the cashews? If you have a high-speed blender, nope. Just toss them in unsoaked. If you’re using a regular blender, soak them for at least 2 hours or boil for 15 to 20 minutes and drain first. It might take up to 5 minutes of blending to get completely smooth, but you’ll get there.
Can I leave out the onion powder? For sure. It just adds a little extra savory depth. Leave it out if you’re using this for something sweet like fruit or dessert.
How long does it keep? 3 to 4 days in the fridge in a sealed container.
Can I use a different oil? Refined coconut oil is what gives this its set texture, it firms up as it chills. Refined has no coconut flavor, which is what you want here.
Can I make this without coconut oil? You can, but it won’t set the same way. It’ll still taste great, just looser, more of a crema than a scoopable sour cream.
Can I use a different tofu? Silken tofu is key for that smooth, creamy texture. If you only have firm or extra-firm block tofu, drain it well and it’ll work in a pinch, just not quite as silky.
Can I freeze vegan sour cream? Not really, no. The texture gets grainy once thawed and it won’t come back together the same way.
Creamy Easy Vegan Sour Cream
Ingredients
- 1 cup unroasted cashews
- ¾ cup vegetable broth
- ¼ cup fresh lemon juice
- 6 oz extra-firm silken tofu
- 3 tablespoons refined coconut oil melted
- 1 teaspoon sugar
- 1 teaspoon onion powder
- ¾ teaspoon salt
Instructions
- Combine the cashews, vegetable broth, and lemon juice in a high-speed blender. Puree until completely smooth, stopping occasionally to scrape down the sides.
- Add the tofu, coconut oil, sugar, onion powder, and salt and puree until thick and creamy, scraping down the sides as needed. Taste and adjust for salt.
- Transfer to a sealed container and refrigerate for at least 2 hours to set. Give it a stir with a fork before serving.
