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A spoon picking vegan sour cream from the glass jar

Vegan Sour Cream

Vegan Sour cream is an easy recipe that’s made with only 6 ingredients and in 5 minutes. It’s thick, creamy, tangy and perfect to use in any dish where sour cream is required.
Course Dip
Cuisine American, European
Keyword cashew sour cream, how to make vegan sour cream, tofu sour cream, vegan sour cream, vegan sour cream recipe, vegan sour cream substitute
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 10
Calories 43kcal
Author Gunjan


  • 1/2 of 15 oz extra firm tofu ( not silken tofu) (drained)
  • 1/4 cup raw whole cashew nuts
  • 1/4 cup apple cider vinegar
  • 1/4 cup unsweetened plain almond milk
  • 1 tbsp lemon juice
  • 1/2 tsp salt


  • In a food processor/blender combine all the ingredients
    and blend it until smooth and creamy.
  • Spoon it out in a glass jar and use immediately
    or refrigerate.


  • Pressing of tofu in this recipe is not required. Just drain and remove the excess water.
  • It’s easier to measure ½ of 15 oz tofu if you buy a twin pack. In that case use only one of the twin packs for this recipe.
  • This recipe stores well in the refrigerator for about 2 weeks in a glass container.


Calories: 43kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 4mg | Sugar: 1g | Vitamin C: 1mg