This Easy Vegan Tofu Sour Cream is an awesome dairy-free alternative to regular sour cream. It’s made with Mori-Nu Extra Firm Silken Tofu. Easy to make, low-fat, rich, creamy, and delicious.
You can add a little Nutritional Yeast for a “cheesy” sour cream. Maybe a little dill for more of a ranch flavor. If you want to spice things up, throw in a little adobo sauce from a can of chipotle peppers. Hoochie Mama!
This recipe takes less than five minutes to make and is a great condiment to keep on hand. Feel free to tweak the lemon juice, vinegar, and salt to your own taste. And, it will keep in the fridge for several days.
You’re going to love this Easy Vegan Tofu Sour Cream. It’s…
- Creamy
- Rich
- Tangy
- Plant-based
- Vegan
- Low in fat
- Easy to make
- & Delicious
Want more toppings, condiments, and sauces? Try my Cashew Sour Cream, Creamy Rich Cashew Mayo, Peanut Dipping Sauce, and delicious Game Day Cheese Dip!
Use this incredible little condiment on a baked potato with my Vegan Bacon Bits. It’s truly wonderful! It’s also great as a low-fat option in my Creamy Mashed Potatoes!
Did you make this recipe? Let me know! Be sure and leave a comment below with a STAR rating. And, share a picture by tagging me on Instagram and use the hashtag #shaneandsimple. I want to see your work. Enjoy!
Easy Vegan Tofu Sour Cream
- Total Time5 minutes
- Yield8 servings 1x
- DietVegan
This Easy Vegan Tofu Sour Cream is much healthier than regular sour cream. Use as you would regular sour cream or as a dip for chips and veggies.
Ingredients
- 1–12 oz. box of firm or extra firm silken tofu.
- 1 tbsp. lemon juice (or juice from one lemon)
- 1 tbsp. apple cider vinegar
- salt to taste
Instructions
- Place all ingredients in a blender and process until mixture is smooth and creamy.
- Chill until ready to serve.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 28
- Sugar: 0.7 g
- Sodium: 15.5 mg
- Fat: 1.2 g
- Carbohydrates: 1.5 g
- Protein: 3 g
- Cholesterol: 0 mg
- Cook Time: 5 minutes
- Category: Dips & Spreads
- Method: Blender
- Cuisine: Vegan
This is so good! I was shocked that there was no tofu flavor. I used it in a mushroom stroganoff and it was fantastic!
I haven’t made this recipe yet but I appreciate that you specified which brand and style of tofu you use. Using the right type of tofu can make or break a recipe.
Going to try making this for vacation. Do you know how long this will stay fresh in the fridge?
It’s good for up to 3-4 days.
Shane,
First of all, THANKS for all you do! You are my go-to for the healthiest-of-the-healthy, easy, and DELICIOUS vegan recipes!
But I have a question… I try not to eat non-organic soy (I’m under the impression that it is grown highly treated with pesticides?) So I have never purchased that Mori-Nu extra-firm silken tofu, as it it is only “non-GMO.”
There seems to be no shelf-stable organic counterpart, I have looked! But would this refrigerated product work?
https://www.wholefoodsmarket.com/product/365-by-whole-foods-market-organic-silken-tofu-b07fw25zbj
And since you are comfortable eating non-organic tofu, can you possibly please educate me, because I trust your knowledge and expertise.
(PS I know you have the cashew version, too, but like the other posters above mention, that’s an expensive and higher-calorie option. I’d really like to try this version!)
Many, MANY thanks, I know this is a lot of questions!
Hi, Lynn! First things first, yes, the refrigerated silken will work just as well. Second, concerning eating the non-organic, I haven’t done a ton of research I honestly just don’t fret over it:) But, you should do as you feel comfortable. I hope this helps!
Most grocery stores now carry refrigerated organic silken tofu in the same area that regular tofu is stocked. Even Trader Joe’s.
It can be drained, weighed and used in place of Mori nu. The extra is great in salad dressings and smoothies.
I made it yesterday and it’s so nice! It’s very good alternative for people who look for low fat. It’s very creamy. I found this cream itself was a little bit plain to me. But when it’s combined with other ingredients for making taco, it turned out really nice. Thank you!!
Do you need to drain the tofu first?
You can but it’s not necessary for this recipe.
Ummm, WHAT?! So I bought this huge 16-pack of this exact tofu way back ten months ago when I went vegan. (Because apparently it’s a vegan rite of passage to buy a bunch of products just to toss them out when you realize you never needed them in the first place.) So they’ve been sitting in my pantry for ten months, I’m now a month away from them all expiring with 12 packs left, and NOW I find this recipe. 🤦♀️😂 I’ve been making my sour cream with cashews – crazy good, but crazy expensive to make. And full of calories I don’t need. Looks like I’m gonna be eating a ton of chili and hash brown casseroles the next 30 days. Anyway, that’s all to say this is an A+ recipe, and I’m very sad I didn’t find it sooner.
This is another 5-star for me!
I took a Shane suggestion and added about 2 teaspoons of chipotle with adobo and it was wonderful.
I had it on a baked potato with some from scratch ‘Not Cheddar’ Broccoli Soup and it hit the spot! I can see this being a weekly thing. Thank you Shane for another winner.
I love the consistency, but the apple cider screamed at me. I used the kind with ‘mother’. Should I have used plain? I wound up adding 2 T more lemon juice. I used Mori-Nu silken extra firm. We are new to Vegan eating and can tolerate nut milks, but finding other dairy items is being more difficult. Maybe just need to retrain taste buds?
Hi, Kathy! Really, it’s a preference and hits people differently. I would make it work for you. Thanks for reaching out!!!
Never buying vegan sour cream again! This was great with our chili last night. Tastes better than store bought IMO. Thank you for sharing!
Thank you so much!!!
Love this recipe! I’ve made it twice this week. It’s very creamy. I ended up adding adobo sauce and chipotle peppers to it with a little lime juice and salt and it’s addictingly good. We add it to everything now. Thanks for coming up with this!
Btw……..I can’t help but stare at how creamy the picture of how creamy and delicious your sour cream looks…..Yum!! Thanks for creating a food that is not bad for you and cruelty free.
Can you use this for baking? I need to make a non-dairy cake for Thanksgiving.
Thanks!
Yes. My cashew sour cream might be better for baking. But, you should have no problems.
Hello!
I just made this and it was pretty good! But I decided to mix in some hummus that I made yesterday.. that was a little too plain… and then I started adding spices like dill and garlic powder… I wanted something with some flavor to put on my baked potatoe!! I cant wait for it to come out of the oven to eat this! Thanks for the base recipe!!
I have to say Shane that all of your recipes are great, thanx. And they are very simple with ingredients that probably on hand! Nothing complicated like a lot of recipes. Every time I read one of your recipes I think why didn’t I think of it! Thank you so much for all you’re ingenious ideas 💩🤗
So good with your Instant Pot Vegan Chili. I can think of a lot of ways to use this.
I used Mori-Nu Silken Tofu Soft and an immersion blender for this and it turned out great! Nice creamy texture and excellent taste. This is now my preferred alternative for dairy free sour cream, thank you for this recipe!
Do you need to press all the water out of the tofu before mixing?
No, I would not press it all. This is silken tofu and the moisture helps this recipe to blend very smoothly.
I made this tonight with extra firm tofu I had on hand I added a bit of non fat Greek yogurt for the creamy effect.
This is a keeper ,thx
This is not only easy peasy, extremely healthy, but the taste is total yumminess.
I have soft Mori-Nu silken organic tofu. Will this work?
Yes. I will be more like a “smoothie” but still good.
So close to the one I make, although I like the “cleaner” taste of citric acid. What seals the deal: I add a clove or two of garlic.
Niccccceeeeeee:)
How much citric acid?
Simple and yummy recipe! I used the silken tofu in a tube and it worked perfectly!
love the taste. can this be frozen, and how long does it keep in the fridge if not frozen ?
Hi, Karen! I’ve yet to freeze it but see no reason why it wouldn’t work. If it lasts long enough in our home, we usually keep for about 7-10 days sealed in a glass jar.
I am in France and Silken Tofu doesn’t exist. Could I not use the really soft Tofu? The one that has a firmish yoghurt like texture.
Yes, for sure. I prefer silken but the really soft will work as well.
How long will this last in the fridge?
It will usually keep for 6-7 days in the fridge.
Fantastic. Thanks
My pleasure!
Hi Shane,
I’ve got some firm tofu (not silken)…..Will that work in this recipe?
Thanks
Mark
It will work, but will not be as smooth and creamy as silken. But, I have used it before. The taste is still there.
Yum! This disappears fast!
OMG…so close to the real thing. Thank you!