If you’re looking for a healthier and cheaper alternative to store bought vegan sour cream, you’ve come to the right post. In this post I share two recipes I make for vegan sour cream. The first recipe is cashew based and the second is tofu based. Both require a blender or food processor. The cashew one is better tasting (in my opinion) and the tofu one is creamier. The cashew one works best as a stand alone sour cream whereas I have found the tofu one works best when in a recipe. That being said, I encourage you to try both and see which one you like best.

Cashew sour cream

Cashew based sour cream:

-1 cup raw cashews (their amount before being soaked)
-½ to ¾ cup water
-2 tsp lemon juice
-1 tsp apple cider vinegar
-1 tsp sea salt

Soak 1 cup of cashews for 2-8 hours in about 1 cup of water (for best results soak overnight). Drain once done soaking and add to blender, along with other ingredients. Blend until smooth, stopping to scrape down the sides of the blender a few times to ensure that everything is well incorporated. It only takes about 2 to 3 minutes in all to blend. And that’s it! It makes about 2 cups. 

Note: the cashews will expand during the soaking period which is normal. Don’t just use a cup of the post-soaked amount, use ALL of it or this recipe won’t turn out right. 

Tofu sour cream

Tofu based sour cream:

-1 block firm tofu with water
-1 1/4 tsp salt
-2 tsp apple cider vinegar
-1 TB & 1 tsp lemon juice

Combine all of these ingredients in a blender or food processor and blend until smooth and creamy, stopping to scrape down the sides of the blender or food processor if needed. Depending on the blender or food processor you have, this shouldn’t take more than a few minutes. Once again, very simple and quick to make. It makes about 2 cups. 

Note: If you don’t have firm tofu, you can use soft tofu, just don’t add any water. If all you have is extra firm tofu, crumble it up in little pieces before blending. I have found this works pretty well. 

If you have any questions or comments, feel free to let me know in the comments below.  If you make this, I’d love to see how it turned out for you. If you are active on social media, please tag me in your post on Instagram @herbivore_homemaker or on Twitter @herbivorebekah. Happy cooking!

Written by Rebekah
I'm a vegan homeschooling mom of 4, DIY addict, & natural health advocate.