Vegan Tofu Sour Cream
This Vegan Tofu Sour Cream requires a few simple ingredients and is perfectly thick, creamy, rich, and tangy. You're going to love this on tacos, nachos, or baked potatoes.
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Servings: 2 cups
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
Tofu: Firm tofu is recommended for this recipe. 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.
Important Note: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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