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Tofu-Cashew Sour Cream Ⓥ

Creamy, savory, and just a bit sour – this thick tofu-cashew mixture is perfect on potato pancakes and many Mexican dishes.

(Note: the ingredients may seem unusual, but they are well worth seeking out for this delicious vegan sour cream. If you prefer simplicity and speed over taste, try simple tofu sour cream.)

 Tofu sour cream
Yield about 2 cups
Time 45 minutes (but 30 of that is inactive)
Tools
  • medium saucepan
  • food processor
  • rubber spatula
Ingredients
  • 1 pound medium tofu
  • 2-3 T umeboshi plum paste
  • 4-6 T cashew butter
  • ΒΌ c lemon juice
  • 3 T grapeseed or olive oil
  • 2 T water
  • 2 t rice vinegar
Directions Slice the tofu lengthwise into two slabs, place in pot, cover with water, and bring to a boil. Lower heat and simmer for 3 minutes.

Drain, then press the tofu for 30 minutes.

Crumble the pressed tofu into the food processor, then add the smaller amounts* of the remaining ingredients. Process for several minutes until perfectly smooth, stopping and scraping down the sides as needed.

Taste and add more umeboshi (for saltiness and tang) and/or lemon (for sourness).

You should end up with a thick, rich cream.
Notes *Because the flavor of different brands of tofu can vary, it’s best to start with the smaller amounts of each ingredient, then add more as needed.

For sour cream variations, see the notes at the end of simple tofu sour cream.

Mock cheese and meat recipes
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  Vegan sour cream