This Vegan Tofu Sour Cream requires a few simple ingredients and is perfectly thick, creamy, rich, and tangy and made without cashews!
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This tofu sour cream is nut-free, dairy-free, gluten-free, easy to make, and tastes way better than store-bought.
You're going to love this creamy vegan sauce recipe on tacos, nachos, baked potatoes, and more!
Ingredients
This dairy-free sour cream recipe is the perfect plant-based alternative to sour cream!
Firm tofu is blended to create a smooth consistency and lemon juice and apple cider vinegar are added to create a nice tangy flavor. It's the perfect topping for your next taco night!
Firm Tofu: Firm tofu is best but silken tofu will work as well. This is used as our base.
Lemon Juice and Apple Cider Vinegar: Both these ingredients will give our sour cream that tangy flavor.
Kosher Salt: Salt is a must!
Seasonings: I added garlic powder, onion powder, and black pepper for flavor. Leave them out if desired.
Helpful Equipment
In order to make smooth and creamy tofu-based sour cream, you will need a food processor or a high-speed blender. Instructions for both options are below because they can yield slightly different results in terms of texture.
High-Speed Blender vs Food Processor
A high-speed blender will yield a smoother and creamier sour cream in less time but a food processor can yield great results if you give it extra love and time.
The food processor method will require an extra splash of non-dairy milk to create a creamier texture and will require you to scrap down the sides and blend a bit longer.
How to Make This Recipe
Drain the pack of firm tofu and add it into a food processor or blender along with lemon juice, apple cider vinegar, olive oil, salt, onion powder, garlic powder, and black pepper.
Blend until smooth and creamy. If using a food processor, you will need to blend a little longer and add a splash of plant-based milk.
This sour cream recipe can be served immediately but refrigerate it for at least 30 minutes for best results.
Serving Ideas
This delicious vegan sour cream can be used in place of regular sour cream in any recipe. Use this vegan alternative as a base for a creamy dip, dolloped on a plate of nachos, or stuffed into a burrito!
The serving options for this easy recipe are endless. Here are my favorites!
Tacos: This sour cream is great served with Crispy Vegan Green Chili Chicken Tacos and Vegan Crispy Cheesy Black Bean & Potato Tacos.
Soup and Chili: Top off this Creamy Vegan Potato Soup or black bean soup with a dollop of this creamy vegan sour cream!
Burritos and Burrito Bowls: Serve in burritos or burrito bowls along with Cilantro Lime Rice, Black Beans, Corn Salsa, and Tomatillo Green Chili Salsa.
Dips: Use as a base for cold or warm dips and serve with tortilla chips!
Topping: Use a dollop of sour cream on a baked potato, potato pancakes, quesadillas, fajitas, or nachos.
Baking: Leave out the seasonings and this recipe can even be used in baking recipes.
Store-Bought Vegan Sour Cream Brands
Making a vegan substitute for sour cream at home is so simple but store-bought vegan sour cream has come a long way!
Tofutti, Kite Hill, Simple Truth, Forager, and Follow Your Heart are all good choices. Vegan sour cream can be found at most grocery stores.
I may be biased but I think this homemade tofu sour cream is much better than store-bought and traditional sour cream so if you have the time, I recommend giving it a shot.
Tips & Tricks
This vegan sour cream is best refrigerated for at least 30 minutes to an hour before serving. Keep in mind that the sour cream will thicken upon being chilled.
Use a high-speed blender for a smoother and creamier consistency. The food processor version tends to be a bit grainier but if you are patient and keep blending, it will become creamy.
The firm tofu does not need to be pressed. Simply drain the water from the package and add it to the blender.
Use firm tofu. I use and recommend firm tofu instead of silken or soft tofu. Silken tofu will result in a thinner consistency which will taste great but wasn't the right consistency for my preference.
Substitutions & Additions
Firm Tofu: As stated above, silken tofu results in a thinner consistency but will still be delicious. If you prefer, you can use silken tofu in replace of firm tofu but it will need to chill in the fridge a little longer than the firm tofu version.
Seasonings: I added garlic powder, onion powder, and black pepper. To keep this recipe more neutral, feel free to leave those out. If you want to add more flavor, try fresh garlic, cayenne pepper, or sriracha.
Fresh Lemon Juice: Lemon juice is crucial to this recipe but you can use store-bought bottled lemon juice if fresh isn't available.
Apple Cider Vinegar: White wine vinegar will work as well.
Storage
Homemade vegan tofu sour cream can be stored in an airtight container or airtight jar for up to 1 week.
Frequently Asked Questions
Oftentimes, vegan sour cream is made of nuts- almonds or raw cashews being the most used. Tofu is used quite often and sometimes seeds like sunflower seeds.
My favorite brand of vegan sour cream is Tofutti.
Unfortunately not. Freezing this tofu-based sour cream changes the texture.
More Sauce and Salsa Recipes
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Recipe
Vegan Tofu Sour Cream
Ingredients
- 16 oz Firm Tofu see notes
- 2 tablespoons Lemon Juice
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Olive Oil
- ½ teaspoon Kosher Salt more to taste
- ½ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 1-2 tablespoons Plant-Based Milk unsweetened
Instructions
- Drain the pack of firm tofu and add it into a food processor or blender along with lemon juice, apple cider vinegar, olive oil, salt, onion powder, garlic powder, and black pepper.
- Blend until smooth and creamy. If using a food processor, you will need to belnd a little longer and add a splash of plant-based milk.
- This sour cream recipe can be served immediately but is best after being refrigerated for at least 30 minutes.
Notes
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