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Cashew Tofu Sour Cream

Yield1 Serving

Cashew Tofu Sour Cream satisfies your search for a creamy alternative to dairy. Use it as a base for ranch dressing or dip, and slather on tacos, enchiladas, and potatoes.


 ½ cup raw cashews
 1 16-ounce package silken tofu
 3 tablespoons freshly squeezed lemon juice, or to taste
 1 teaspoon vinegar
 3 teaspoons maple syrup
 ½ teaspoon salt, or to taste

Cover the cashews with hot water and soak for 2 hours. Drain.


Blend all the ingredients in a high-speed blender until smooth. Taste and adjust seasonings.


Chill and serve in your favorite recipe.

Serving size: 2 cups