Made with silken tofu, this vegan tofu sour cream is rich, creamy, and lightly tangy. All you need are 4 ingredients and 5 minutes, and it can be used in place of sour cream in any recipe.
We love making staple condiments at home. Some of our other favorites include vegan teriyaki sauce, Thai basil pesto, and tofu ricotta.
If you are looking for a dairy-free alternative to sour cream, you need to try this vegan sour cream! Made with silken tofu (instead of cashews), it is a lighter alternative yet still delivers a silky, creamy mouthfeel.
Another thing I love about this condiment is its versatility. You can use it as a garnish for creamy soups like my red lentil soup, or top burrito bowls or falafel tacos with it.
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💚Why you will love vegan sour cream
- Rich and flavorful with the classic tang
- Ready in minutes and requires only 4 ingredients
- Budget-friendly - much cheaper and tastes better than store-bought
- Naturally gluten-free, dairy-free, and nut-free
🍋What you will need
- Silken tofu - The base of this sour cream recipe; I like using Mori-Nu's firm silken tofu. You can substitute it with soft tofu, but the texture might be slightly grainy. Make sure to drain tofu well.
- Lemon juice - Fresh works best, but bottled works in a pinch.
- Apple cider vinegar - Enhance the acidity, giving sour cream its signature tang. Can be substituted with white vinegar.
- Garlic powder - To boost the umami flavor. Feel free to omit, especially if you plan to use sour cream in sweet recipes.
See the recipe card for full information on ingredients and quantities.
🔪How to make
Step 1: Place all ingredients into a blender.
Step 2: Blend until smooth. Give tofu sour cream a taste, adding more seasonings if needed.
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✔️Helpful tips
- Drain tofu well - Excess moisture might result in a runny sour cream. I recommend patting silken tofu dry using paper towels before using.
- Consistency of sour cream - Tofu sour cream may look slightly runny right after blending, but it will naturally thicken after resting in the fridge for 1-2 hours. That said, it's perfectly fine to use it immediately.
- Customize the seasonings - Adjust the tanginess by adding more lemon juice or vinegar. You can also add a pinch of salt to bring up the savoriness.
🌮How to use tofu sour cream
As a dip - Make it into a dip by mixing in herbs or spices of choice, including taco seasoning, paprika, chopped dill, and season with salt and pepper. You can then serve it with raw veggies, chips, crackers, or air fryer potato slices.
As a condiment - add a dollop to your burrito bowls, tacos (like tempeh tacos), creamy soups, or baked potatoes, or mains (including my gochujang pasta, and Mexican black beans with rice).
Make nachos - Add it to nachos alongside nacho cheese, Chipotle-style fresh tomato salsa, vegan ground beef, and other toppings of choice.
In cooking - Use it to make vegan beef stroganoff, mashed potatoes, or stir it into casseroles.
❄️Storing suggestions
Tofu sour cream can be refrigerated for a week in an airtight glass jar. Just give it a quick stir right before using.
However, freezing is not recommended. The tofu mixture will split and turn clumpy after freezing and thawing.
📖 Recipe
Vegan Tofu Sour Cream
Ingredients
- 1 box silken tofu 12oz or 350g
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- salt to taste
Instructions
- Place all ingredients in a blender and blend until smooth.
- Give it a taste, adding more lemon juice or vinegar if needed.
- Use immediately, or allow it to chill for an hour before use. Sour cream will thicken considerably.
Notes
- Drain tofu well - Excess moisture might result in a runny sour cream. I recommend patting silken tofu dry using paper towels before using.
- Consistency of sour cream - Tofu sour cream may look slightly runny right after blending, but it will naturally thicken after resting in the fridge for 1-2 hours. That said, it's perfectly fine to use it immediately.
- Customize the seasonings - Adjust the tanginess by adding more lemon juice or vinegar. You can also add a pinch of salt to bring up the savoriness.
- Storing leftovers - Tofu sour cream can be refrigerated for a week in an airtight glass jar. Just give it a quick stir right before using.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Chrissy Swan says
I made the Vegan sour Cream when preparing a Mexican vegan dinner and it was just fine, I wouldn't say that it replaces regular sour cream in taste or texture, however it was a very nice substitute for it! Nice to have the alternative when one is going vegan, many thanks!