Vegan Tofu Sour Cream

This Vegan Tofu Sour Cream is tangy, creamy, and incredibly versatile. I love how it mimics traditional sour cream while staying dairy-free and wholesome. It’s quick to prepare and works perfectly as a topping, dip, or base for sauces.

Why You’ll Love This Recipe

I like this recipe because it uses just three simple ingredients to create a smooth and delicious dairy-free sour cream. It’s high in protein, low in fat, and adaptable to many dishes. I enjoy adding it to tacos, baked potatoes, chili, or even as a creamy element in pasta sauces.

Ingredients

1 (12.3 oz) block extra firm silken tofu
7 ½ teaspoons white vinegar (or 1-2 Tablespoons lemon juice)
⅛ teaspoon salt

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I drain the silken tofu and pat it dry gently.
2. I place the tofu, vinegar (or lemon juice), and salt into a blender or food processor.
3. I blend until completely smooth and creamy, scraping down the sides if necessary.
4. I taste and adjust seasoning, adding more vinegar or lemon juice for extra tang.
5. I refrigerate for at least 30 minutes before serving to let the flavors develop.

Servings and Timing

This recipe makes about 1 ½ cups of sour cream, enough for 6–8 servings. It takes only 5 minutes to prepare and about 30 minutes of chilling time before serving.

Variations

Sometimes I add a teaspoon of nutritional yeast for a slightly cheesy flavor. For a thicker version, I reduce the vinegar slightly or add a spoonful of cashew butter. I also like blending in fresh herbs like dill or chives for a flavored sour cream.

Storage/Reheating

I keep this vegan sour cream in an airtight container in the refrigerator for up to 5 days. Since it’s a cold condiment, I don’t reheat it, but I stir it before serving if it separates slightly.

FAQs

Can I use firm tofu instead of silken tofu?

I prefer silken tofu for smoothness, but firm tofu can work with extra blending and a splash of water.

Can I use apple cider vinegar instead of white vinegar?

Yes, apple cider vinegar gives a slightly different tang but still works well.

Do I need to press the tofu?

No, pressing isn’t necessary—just draining is enough.

Can I freeze this sour cream?

I don’t recommend freezing since the texture changes after thawing.

Can I use lime juice instead of lemon juice?

Yes, lime juice adds a fresh tangy flavor that works nicely.

How do I make it thicker?

I use less vinegar or blend in cashews or sunflower seeds for creaminess.

Can I make this oil-free?

Yes, this recipe is naturally oil-free.

Can I add spices to it?

Yes, I like adding garlic powder, onion powder, or smoked paprika for different flavors.

Does it taste exactly like dairy sour cream?

It’s close in tang and creaminess, though slightly lighter in texture.

What dishes does this work best with?

I love it on tacos, nachos, baked potatoes, chili, and even as a dip for veggies.

Conclusion

I love how easy and versatile this Vegan Tofu Sour Cream is. With just three ingredients and a blender, I can whip up a creamy, tangy topping that works in so many dishes. It’s one of those recipes I keep on hand because it always comes in handy.

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