Last Updated on January 20, 2023 by Anne-Marie
Use this vegan tofu sour cream recipe with your favorite recipes. It’s so yummy that no one will guess it’s a dairy-free recipe!
Why this recipe works
This easy vegan tofu sour cream tastes like the real thing. It’s the perfect topping for a baked potato or to use in a creamy dip.
This creamy recipe is vegan, dairy-free, and made from simple ingredients.
I prefer it to the dairy-free sour cream substitute at most grocery stores.
I also like it better than recipes made from cashew cream or ground raw cashews made in a high-powered blender since my family has nut allergies.
For non-vegans, it’s an awesome dairy-free sour cream alternative. You'll love its silky texture.
- firm or extra firm tofu
- canola oil
- lemon juice
- rice vinegar
- liquid sweetener agave, maple syrup, or a no-calorie sugar substitute
- sea salt
- lemon zest
How to make this recipe
This 10-minute tofu sour cream is a terrific addition to any vegan menu. Serve with vegan chili, delicious pico de gallo, guacamole, and tortilla chips.
1. Place all ingredients in a food processor or high-speed blender. Process until very creamy and smooth.
2. Vegan sour cream firms up when chilled. Refrigerate sour cream until it is ready to be used.
3. Store leftover vegan sour cream in an air tight container in the refrigerator for 3 to 4 days.
What type of tofu should I use?
The first time I made this, I used soft tofu (usually called “silken tofu”). Big mistake! It was way too runny.
Using firm tofu or extra firm tofu gives you the best results.
Silken tofu is soft and perfect for smoothies. Don’t use it for this dairy-free sour cream recipe since you want your 10-minute tofu sour cream to be nice and thick.
● choose a firm or extra-firm tofu (yes, firm silken tofu is fine to use - look for the phrase “firm” on the tofu package)
● pick either a regular or organic tofu
● one package of 14 to 16 ounces is the best option for this recipe
If you love tofu, check out my 4 Vegan Salad Dressing Recipes.
What kind of oil?
This recipe uses canola oil. I used 2 tablespoons. If you want to make this low-fat, use 1 tablespoon canola oil for a thinner consistency.
Also, you can substitute mild olive oil or avocado oil for the canola.
What kind of vinegar?
I used rice vinegar, which I feel has a milder flavor than several tablespoons or even a few teaspoons of apple cider vinegar.
You can use red wine vinegar if you like tangy vegan sour cream.
How much lemon?
Originally, I used much more lemon juice and lemon zest.
My husband thought it was too much. So, I cut back on the lemon. However, if you love lemon, add more! It’s totally up to your personal taste buds.
I’ve had mine for over four years and use it for lemon zesting and cheese grating. WORKS GREAT!
Is this an allergy-free sour cream substitute?
Yes! This tofu sour cream recipe is vegan, dairy-free, gluten-free, and nut-free.
With this recipe, you can avoid all those scary allergens. Woohoo!
Best of all, the recipe is creamy and tangy, just like the real thing. So you won’t have to sacrifice flavor to meet your dietary needs.
What can I use this tofu sour cream in place of?
There are many great ways to use this vegan sour cream recipe. Here are a few ideas to get you started:
● Use it in a dipping sauce, savoury dishes, baked potatoes, chili, or topping on delicious lentil or black bean soup.
● Replace Greek yogurt with this recipe.
● Use it in place of crema Mexicana in your favorite Mexican dishes like tacos, burritos, or even nachos in your awesome vegan taco buffet!
● You can use this vegan tofu sour cream instead of crème Fraiche.
● It’s also a terrific cream cheese substitute.
What kind of sweeteners should I use?
You can use a variety of sweeteners in this recipe. I like agave or real maple syrup. Both taste great and blend well with the other ingredients.
You can use any variety of agave nectar syrup – blue, raw, golden, fair trade, dark, etc. It’s all delicious to cook with.
You can use your favorite sugar substitute in this recipe if you're watching calories.
Some of my favorite liquid no-calorie, natural sweeteners are:
How to serve up this recipe
Add vegan tofu sour cream to these recipes:
● as an ingredient in this Simple Lemon Pasta recipe
● as a topping on Instant Pot Chili with Pumpkin
● put a dollop on your Zucchini Fritters
● in this Avocado Veggie Dip Shooters Recipe, instead of Greek yogurt
● serve with this Slow Cooker Pumpkin Chili Recipe
What recipes are you going to use with tofu sour cream?
- 1 16-ounce package firm or extra firm tofu
- 2 tablespoons canola oil
- 1 teaspoon fresh lemon juice
- 2 teaspoons rice vinegar
- 1 teaspoon agave or maple syrup or a sugar substitute like monk fruit sweetener or stevia
- 1/2 teaspoon sea salt
- 1/2 teaspoon finely grated lemon zest
- Place all ingredients in a food processor or high-speed blender. Process for several minutes until very creamy and smooth.
- Vegan sour cream firms up when chilled. Refrigerate sour cream until it is ready to be used.
- Store leftover vegan sour cream in an airtight container in the refrigerator for 3 to 4 days.
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Serving Size:2 tablespoons
Amount Per Serving: Calories: 51Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 68mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 3g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.