Quick Tofu and Cashew Sour Cream Vegan
Transform your plant-based meals with this Quick Tofu and Cashew Sour Cream, a creamy, tangy, and utterly satisfying vegan alternative that's ready in just 10 minutes! Made with protein-packed silken tofu and raw cashews, this recipe delivers a luxurious texture while staying completely dairy-free. A zesty combination of fresh lemon juice, apple cider vinegar, and a touch of nutritional yeast creates a bold, savory flavor perfect for tacos, baked potatoes, or as a dip for veggies. With no cooking required, this easy vegan sour cream is as versatile as it is convenient, making it a must-have addition to your dairy-free repertoire. Best of all, it keeps well in the fridge for up to 5 days, letting you amplify your favorite dishes throughout the week!
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Recipe Information
Ingredients
- 1 block (approximately 12 ounces) Silken tofu
- 0.5 cup Raw cashews
- 3 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 2 tablespoons Water
Instructions
1. Begin by soaking the raw cashews. Place them in a bowl and cover with hot water. Let them soak for about 10 minutes to soften.
2. While the cashews are soaking, drain any excess water from the silken tofu and set aside.
3. After the cashews have soaked, drain the water and add them to a high-speed blender or food processor.
4. Add the silken tofu, lemon juice, apple cider vinegar, nutritional yeast, garlic powder, salt, and 2 tablespoons of water to the blender with the cashews.
5. Blend the mixture on high speed until completely smooth and creamy. Scrape down the sides as needed to ensure everything is fully incorporated.
6. Taste and adjust seasoning if necessary, adding more lemon juice for tanginess, salt for flavor, or water for a thinner consistency.
7. Transfer the tofu and cashew sour cream to an airtight container and store in the refrigerator for up to 5 days.
8. Serve chilled as a topping for baked potatoes, tacos, soups, or as a dip for veggies and chips.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1219 mg | 94% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
