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
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 servings 1x
- Category: Dips & Spreads
- Method: Blender
- Cuisine: Vegan
- Diet: Vegan
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
- 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
Keywords: easy vegan sour cream, condiment, sauce, topping
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:)
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!
★★★★★