Vegan Sour Cream (Easy & Dairy Free!)

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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: About 1 cup 1x


This vegan sour cream is impossibly rich and creamy! Made with 5 whole food plant based ingredients, it’s the perfect dairy-free cream for dolloping.



  • 1/2 cup cup raw or roasted cashews
  • 1 1/2 cups firm tofu, crumbled into the measuring cup
  • 2 tablespoons lemon juice
  • 2 teaspoons white vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 cup water


  1. Boil the cashews: Place the cashews in a saucepan and cover with 2 inches hot water. Bring to a boil and boil at a high boil for 10 minutes (high speed blender) to 15 minutes (standard blender). Alternatively, you can soak the cashews for at least 1 hour, more if you have time.
  2. Blend: Add all ingredients to a blender and blend for a few minutes until a smooth texture forms. Stop, scrape and blend again as necessary. Store refrigerated for up to 5 days.

  • Category: Essentials
  • Method: Blended
  • Cuisine: Vegan

Keywords: Vegan Sour Cream