Vegan Tofu Sour Cream Recipe (Dairy Free)

Last Updated on February 15, 2022 by Anne-Marie

A small blue bowl of vegan tofu sour cream with tortilla chips, mini peppers, avocado, guacamole, and bowls of salsa.

Use this vegan tofu sour cream recipe whenever you need some sour cream, so you can include it in all of your favorite vegan recipes.

It’s sooooo yummy that no one will guess that it’s a dairy-free sour cream recipe!

Why this recipe works

This vegan sour cream recipe is easy to make in a food processor or high-speed blender. With only two steps, you won’t have to worry about adding a lot of extra work to your meal planning routine.

This creamy vegan recipe is dairy-free and made from simple ingredients.

I prefer it to the dairy-free sour cream substitute you can find 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.

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.

For non-vegans, it’s an awesome dairy-free alternative for traditional sour cream.

A platter with a small blue bowl of vegan sour cream with slices of limes, tortilla chips, mini sweet peppers, avocados, blue bowls of salsa and guacamole, and white plates.

Ingredients

  • 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, or guacamole and tortilla chips.

  1. Place all ingredients in a food processor or high speed blender. Process several minutes 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 airtight container in the refrigerator for 3 to 4 days.

FAQ

What kind 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 soft and runny.

Using firm silken tofu or extra firm tofu gives you the best results.

In most brands, silken tofu is soft and gelatin-like. This is an excellent type of tofu for smoothies. DON’T use it for this recipe since you want your 10-minute tofu sour cream to be nice and thick.

That’s because you’re using a food processor or high speed blender to prepare the ingredients. So, using silken tofu gives you a very runny sour cream. Yuck!

Various options:

choose a firm or extra firm tofu

pick either a regular or organic tofu (whatever you like best and that fits into your budget)

one package of 14 to 16 ounces is the best option for this recipe

Closeup of blue bowls of creamy dairy-free sour cream, salsa, and guacamole with slices of lime, tortilla chips, sweet peppers, and avocados.

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 a mild olive 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.

If you like a tangy vegan sour cream, you can use red wine vinegar.

How much lemon juice and lemon zest?

Originally, I used much more lemon juice and lemon zest. (Must be my taste buds!)

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.

Looking for the perfect lemon zester? Then check out the Deiss PRO Lemon Zester & Heavy Duty Cheese Grater.

I’ve had mine for over four years now and use it for lemon zesting and cheese grating. WORKS GREAT!

Overhead view of a platter with a small blue bowl of sour cream with slices of limes, tortilla chips, mini sweet peppers, avocados, blue bowls of salsa and guacamole, with white plates and glasses of water with slices of limes and lemon.

Is this is 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 those all those scary allergens. Woohoo!

Best of all, the recipe is creamy and tangy, just like real sour cream. So you won’t have to sacrifice flavor to meet your dietary needs.

Overhead view of a platter with a bowls of sour cream, salsa, and guacamole with dippers of sweet peppers and tortilla chips.

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 place of regular sour cream in dips, 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.

Overhead view of a platter with a bowls of vegan tofu sour cream, salsa, and guacamole with dippers of sweet peppers and tortilla chips along with big bowls of vegan sour cream and a water glass.

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.

The same goes for the different varieties of maple syrup. Choose whatever you like and can afford.

If you’re watching calories, you can use your favorite sugar substitute in this recipe.

Some of my favorite no calorie, natural sweeteners are:

stevia

powdered monk fruit sweetener

Swerve

A white bowl of sour cream on an orange napkin.

How to serve up this recipe

Add vegan 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 Avocado Veggie Dip Shooters Recipe instead of Greek yogurt

serve with this Slow Cooker Pumpkin Chili Recipe

with Layered Taco Dip Recipe with Ground Beef and Cream Cheese

What recipes are you going to use with vegan tofu sour cream?

Yield: 2 CUPS

Vegan Tofu Sour Cream Recipe (Dairy Free)

Vegan Sour Cream Recipe

This vegan sour cream recipe made with tofu is super creamy and delicious. Great to use wherever you need a dairy-free sour cream substitute.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 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

Instructions

  1. Place all ingredients in a food processor or high-speed blender. Process several minutes, until very creamy and smooth.
  2. Vegan sour cream firms up when chilled. Refrigerate sour cream until it is ready to be used.

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Nutrition Information:

Yield:

16

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.

Originally published on September 11, 2012. Updated with new pictures and information.

3 thoughts on “Vegan Tofu Sour Cream Recipe (Dairy Free)

      1. Shannon

        Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
        Thank you!! I didn’t realize you responded so quickly! I came on here to make this again today and now I know! The last time I pressed it and it just didn’t seem right. I did it the correct way today and it was so good! Thank you!!

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Recipe rating: 5 4 3 2 1