Plant-Based Sour Cream

By the Gracious Vegan

Regular sour cream is made by mixing cream with certain types of lactic acid bacteria, which cause the cream to ferment and turn sour and become thick. 

For this plant-based version, I use a combination of silken tofu and cashews as the base: not too thick, but with a little richness and silkiness. The lemon juice and vinegar provide the acidic tang, and the garlic powder and dill weed add the sour notes.

Tips for making this recipe:

  • If you're unsure how salty or tangy you want the sour cream to be, use less lemon juice, vinegar and salt to start. Then taste and adjust after blending.

  • I like the consistency with the ingredient amounts listed here. But if you feel your sour cream is too thick, add a few teaspoons of water to thin it out.

  • If you don’t get a smooth enough texture, keep blending, for up to several minutes. Also, soak the cashews at least six hours the next time if the sour cream is gritty.

  • If you know you’ll be using the sour cream for sweet purposes only (like in a parfait), omit the garlic powder and dill weed.

See below the recipe for uses for sour cream.

Makes about 2 cups

Blend together the following ingredients in a high-speed blender until completely smooth. (If you cut the recipe in half, I recommend using a bullet blender, because most large high-speed blenders don’t handle small amounts well.)

  • 1.5 cups (12 ounces) firm silken tofu

  • 1/2 cup raw cashews, presoaked (for at least 4 hours in cold water or 20 minutes in hot water)

  • 1 Tablespoon + 1 teaspoon lemon juice

  • 1 Tablespoon apple cider vinegar

  • 1 teaspoon garlic powder

  • 1/2 teaspoon dried dill weed

  • 1/2 teaspoon salt

Transfer to an airtight plastic or glass container. It is ready to serve or will last about a week in the fridge and can be frozen (it may need to be re-blended after thawing).

Ways to use plant-based sour cream

Use a dollop or two on:

  • Baked potatoes

  • Chili

  • Soups

  • Borscht

  • Pancakes or crepes

  • Cooked vegetables

  • Tacos, tostadas, burritos, enchiladas, nachos, taco salads

  • Fruit parfaits (with some maple syrup stirred in)

Recipes:

  • Twice baked potatoes

  • Potato salad dressing

  • Coleslaw dressing

  • Ranch dressing

  • Spinach dip

  • Onion dip

  • Herb dip

  • Cold cucumber soup

  • Sandwich spreads

SauceLinda TylerSilken tofuComment