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Easy Vegan Tofu Sour Cream

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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 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!

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

Easy Vegan Tofu Sour Cream


★★★★★

4.9 from 10 reviews

  • Author: Shane Martin
  • Cook Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan
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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.


Scale

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

  1. Place all ingredients in a blender and process until mixture is smooth and creamy.
  2. Chill until ready to serve.
  • Category: Dips & Spreads
  • Method: Blender
  • Cuisine: Vegan

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

Did you make this recipe?

Tag @shaneandsimplecooking on Instagram and hashtag it #shaneandsimple

Previous Post: « Healthy Oil Replacements In Baking
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Reader Interactions

Comments

  1. michael

    August 17, 2018 at 12:18 pm

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

    ★★★★★

    Reply
  2. Andrea Martin

    August 17, 2018 at 4:20 pm

    Yum! This disappears fast!

    ★★★★★

    Reply
  3. 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
  4. Jan

    February 10, 2019 at 1:43 am

    Fantastic. Thanks

    Reply
    • Shane Martin

      February 11, 2019 at 6:36 pm

      My pleasure!

      Reply
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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 💩🤗

    ★★★★★

    Reply
  16. 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
  17. 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

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