Vegan Cultured Sour Cream

Yield: 4-6 servings

Vegan Cultured Sour Cream

prep time: 10 MINScook time: total time: 10 mins


  • 1 cup raw cashews, soaked overnight OR 1 (12.3 oz) package silken tofu
  • 1 tablespoon unsweetened plain nondairy yogurt


  1. Purée cashews or silken tofu with yogurt until completely smooth. If using cashews, you may need to add 1-2 tablespoons of water to achieve a creamy consistency.
  2. Transfer cashew/tofu cream to a clean container. Cover and allow to culture in a warm place (such as on top of the fridge or inside the oven) for 1-3 days. The longer you culture it, the more sour it will become.
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