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  • Γ—

    Easy Vegan Tofu Sour Cream

    Jump to Recipe·Print Recipe
    easy vegan tofu sour cream pinterest banner

    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.

    Easy vegan tofu sour cream on table with chips.

    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.

    Box of silken tofu sitting on table

    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 DayΒ 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!

    Chip being dipped into easy vegan tofu sour cream
    Print
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    Easy vegan tofu sour cream on board.

    Easy Vegan Tofu Sour Cream

    ★★★★★ 4.9 from 15 reviews
    • Author: Shane Martin
    • Cook Time: 5 minutes
    • Total Time: 5 minutes
    • Yield: 8 servings 1x
    • Category: Dips & Spreads
    • Method: Blender
    • Cuisine: Vegan
    • Diet: Vegan
    Print Recipe

    Description

    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

    Scale
    • 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

    1. Place all ingredients in a blender and process until mixture is smooth and creamy.
    2. 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

    Keywords: easy vegan sour cream, condiment, sauce, topping

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    Reader Interactions

    Comments

    1. Jan G.

      January 26, 2023 at 9:04 pm

      Do you need to drain the tofu first?

      Reply
      • Shane Martin

        January 27, 2023 at 10:34 am

        You can but it’s not necessary for this recipe.

        Reply
    2. Jessie

      November 10, 2022 at 12:44 pm

      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. πŸ€¦β€β™€οΈπŸ˜‚ 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.

      ★★★★★

      Reply
    3. Beverly Jeans

      September 07, 2022 at 8:21 pm

      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.

      ★★★★★

      Reply
    4. Kathy F

      August 23, 2022 at 9:22 pm

      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?

      ★★★★

      Reply
      • Shane Martin

        August 24, 2022 at 10:01 am

        Hi, Kathy! Really, it’s a preference and hits people differently. I would make it work for you. Thanks for reaching out!!!

        Reply
    5. Jamie

      May 26, 2022 at 1:39 pm

      Never buying vegan sour cream again! This was great with our chili last night. Tastes better than store bought IMO. Thank you for sharing!

      ★★★★★

      Reply
      • Shane Martin

        May 26, 2022 at 2:16 pm

        Thank you so much!!!

        Reply
    6. Noelle

      February 03, 2022 at 10:46 pm

      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!

      ★★★★★

      Reply
    7. MARILYN

      April 11, 2021 at 3:27 pm

      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.

      Reply
    8. Betsy Krut

      November 20, 2020 at 1:40 pm

      Can you use this for baking? I need to make a non-dairy cake for Thanksgiving.
      Thanks!

      Reply
      • Shane Martin

        November 21, 2020 at 11:32 am

        Yes. My cashew sour cream might be better for baking. But, you should have no problems.

        Reply
    9. Brenda Davis

      October 28, 2020 at 2:52 pm

      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!!

      ★★★★★

      Reply
    10. Christine summers

      October 27, 2020 at 12:18 am

      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 πŸ’©πŸ€—

      ★★★★★

      Reply
    11. Donna

      September 30, 2020 at 8:57 pm

      So good with your Instant Pot Vegan Chili. I can think of a lot of ways to use this.

      ★★★★★

      Reply
    12. Ellen

      September 30, 2020 at 8:54 pm

      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!

      ★★★★★

      Reply
    13. Nancy Denton

      September 22, 2020 at 11:02 am

      Do you need to press all the water out of the tofu before mixing?

      Reply
      • Shane Martin

        September 22, 2020 at 11:54 am

        No, I would not press it all. This is silken tofu and the moisture helps this recipe to blend very smoothly.

        Reply
    14. Maribeth Lashuk

      August 29, 2020 at 1:01 am

      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.

      Reply
    15. Sue Hoover

      July 26, 2020 at 2:51 pm

      I have soft Mori-Nu silken organic tofu. Will this work?

      Reply
      • Shane Martin

        July 27, 2020 at 10:53 pm

        Yes. I will be more like a “smoothie” but still good.

        Reply
    16. Rebecca McDonough

      June 06, 2020 at 5:07 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        June 06, 2020 at 8:15 pm

        Niccccceeeeeee:)

        Reply
      • Makenzie

        November 07, 2022 at 12:14 pm

        How much citric acid?

        Reply
    17. Christine Ferguson

      March 06, 2020 at 4:13 pm

      Simple and yummy recipe! I used the silken tofu in a tube and it worked perfectly!

      ★★★★★

      Reply
    18. karen

      February 12, 2020 at 5:31 pm

      love the taste. can this be frozen, and how long does it keep in the fridge if not frozen ?

      ★★★★

      Reply
      • Shane Martin

        February 13, 2020 at 12:40 pm

        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.

        Reply
    19. Sharon Love

      September 27, 2019 at 9:38 am

      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.

      Reply
      • Shane Martin

        September 27, 2019 at 10:07 am

        Yes, for sure. I prefer silken but the really soft will work as well.

        Reply
    20. Melissa

      July 15, 2019 at 4:51 pm

      How long will this last in the fridge?

      Reply
      • Shane Martin

        July 15, 2019 at 9:16 pm

        It will usually keep for 6-7 days in the fridge.

        ★★★★★

        Reply
    21. Jan

      February 10, 2019 at 1:43 am

      Fantastic. Thanks

      Reply
      • Shane Martin

        February 11, 2019 at 6:36 pm

        My pleasure!

        Reply
    22. Mark

      September 24, 2018 at 5:01 pm

      Hi Shane,
      I’ve got some firm tofu (not silken)…..Will that work in this recipe?

      Thanks

      Mark

      Reply
      • Shane Martin

        September 24, 2018 at 5:56 pm

        It will work, but will not be as smooth and creamy as silken. But, I have used it before. The taste is still there.

        Reply
    23. Andrea Martin

      August 17, 2018 at 4:20 pm

      Yum! This disappears fast!

      ★★★★★

      Reply
    24. michael

      August 17, 2018 at 12:18 pm

      OMG…so close to the real thing. Thank you!

      ★★★★★

      Reply

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