5-Minute Vegan Sour Cream
I was skeptical about dairy-free sour cream because I had always loved the dairy version, but this tofu Vegan Sour Cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!
There’s just nothing like a big soft baked potato with a huge dollop of tangy sour cream on top. That’s one of my favorite ways to use this dairy-free sour cream recipe.
This vegan sour cream recipe is amazing because it’s…
- Tangy
- Lighty
- Creamy
- Full of flavor
- Dairy-free
- Oil-free
- Great with nachos, baked potatoes, and more
- Delicious
What is dairy-free sour cream made with?
This vegan sour cream recipe without cashews is made with simple ingredients you likely already have on hand such as:
- tofu
- lemon juice
- garlic clove
- vinegar
- salt
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
How to make non-dairy sour cream
This vegan sour cream recipe is so easy to make that anyone–and I do mean anyone–can make it.
Simply place all ingredients in a blender or food processor and blend until smooth. That’s seriously all there is to making this vegan alternative to sour cream.
This is a terrific dairy-free sour cream alternative and can be made in only about 5 minutes and makes approximately one pint.
Tips for making this recipe
- Seasoning- For me, tweaking the salt, lemon juice, and vinegar for your personal taste can really make this vegan sour cream pop.
- Tofu- Firm silken tofu works best for this recipe. After chilling in the refrigerator, this vegan sour cream becomes thicker.
- Vitamix- More terrific Vitamix blender recipes
- Storage- In an airtight container in the refrigerator, this should keep for about 7-10 days. It does NOT freeze well.
How long does vegan sour cream last?
Stored in an airtight jar or container in the refrigerator, this dairy-free sour cream recipe keeps in the refrigerator about 7-10 days. It does not freeze well.
You’ll know when it is beginning to go bad, because it will become a little watery. As always, smell it to make sure that it doesn’t have a foul odor to it.
Uses for tofu sour cream
There are so many uses for this non-dairy sour cream, and here are just a few:
- baked potatoes
- tacos
- Nacho Supreme
- enchiladas
- vegan chili
- Creamy Mushroom Stroganoff
- grill veggies
- and more…
*Originally published January 2015.
If you watched the short demo video of me making the sour cream and are wondering about the taco bean mixture we ate on our baked potatoes, you’ll find the recipe for it in my Nacho Supreme recipe.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This short video will explain the benefits of soy.
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5-Minute Vegan Sour Cream
Ingredients
- 1 pkg firm silken tofu 12-14 oz
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic or more
- 1/4 teaspoon salt
Instructions
- Open tofu package and drain any water. If using shelf-stable tofu, there won't be much water. For the refrigerated tofu, you'll need to drain and then press all water out.
- Place all ingredients in a blender or food processor and blend until smooth.
- Keeps in air tight container in the refrigerator for up to 10 days.
Video
Notes
- Seasoning- For me, tweaking the salt, lemon juice, and vinegar for your personal taste can really make this vegan sour cream pop.
- Tofu- Firm silken tofu works best for this recipe. After chilling in the refrigerator, this vegan sour cream becomes thicker.
- Vitamix- More terrific Vitamix blender recipes
- Storage- In an airtight container in the refrigerator, this should keep for about 7-10 days. It does NOT freeze well.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
This looks great I must try it! Always looking for vegan alternatives 🙂
Hope you enjoy it as much as I do, Bright Young Food! Happy New Year!
This looks very easy to make.
How long will it keep in the fridge?
It usually keeps around 1-1/2 weeks, depending on how fresh your tofu was. Enjoy!
8 oz by weight or volume?
Randy, I just updated,to make this more clear. I now use an entire package of tofu in this recipe and it works great. I have also found that silken or firm, aseptic box or from produce section, all make a great batch of sour cream, as long as they have not been frozen before. They come out smooth and creamy every time!
Easy copy/paste/print version.
Tofu Sour Cream–
1 package tofu (I have used both firm and silken with success)
2 Tbsp. lemon juice
1 Tbsp. red wine vinegar
1 clove garlic
1/4 tsp. sea salt
1-2 Tbsp. water to get to the desired consistency
Blend all ingredients in blender until creamy, scraping down sides of blender as needed. Use in recipes such as Creamy Mushroom Stroganoff, or serve on baked potatoes, tacos, or enchiladas.
Just tried this tonight on some vegan chorizo tacos. It was great! So easy to make! I used silken tofu, which was more like a Mexican crema, so it was perfect. If I was using it in place of traditional sour cream, I might use firm tofu as it might be a bit stiffer. Although, the stuff I made might thicken up, I used it right after making it. I halved the recipe and it was more than enough for 6 tacos. Thank you!
Yay! So glad you liked it, Tara. Thank you for the positive feedback!
Hi Terri, et al!
I just made this, after pinning it weeks ago. Was soooo surprised! Was initially worried about viscosity, then taste, but both are perfect. I used the 14 oz organic soft tofu along with other listed ingredients + added some fresh cilantro and a whole habanero pepper. Quite a nice sour cream that is versatile and ready for almost anything!
Tony, I LOVE your additions! It’s great to hear this recipe was a ringer for you. Thank you for letting me know.
Do you have a vegan recipe for coffee creamer by chance?
Kat, I haven’t tried this one, but it sounds pretty good. http://www.kitchentreaty.com/how-to-make-cashew-milk-coffee-creamer/
Can you bake with it?
I have not tried baking with it. What kind of recipe are you thinking of using for baking?
I made this as written. except I did 2T apple cider vinegar and 1T lemon juice…. It’s wonderful. Baked potatoes are in the oven.
We love it on baked potatoes too! Tomorrow, nachos are on the menu and this will definitely be a topper. Thanks for the great feedback!
Can you freeze the leftovers?
No, this isn’t a good recipe for freezing. However, you can make just half a batch at a time and use the other half of the tofu for Chocolate Mousse. Chocolate is always a good options. 🙂
Hey hey, I’m keen to try this tonight with my Ethiopian curry, but I only have apple cider vinegar, standard white vinegar or white rice vinegar…. would any of these work?? Please helllp ❤️
Certainly! Any one of those vinegars would work just fine in this recipe. I’ve used apple cider vinegar in it before with great success. Enjoy!
I’ve tried a few tofu sour cream recipes and they have all be ok…but this one is GREAT! I added an extra TBSP of red wine vinegar because I wanted it a little more tangy. I also used extra firm tofu because that is all I had. It was awesome.
I love this one too! I’ve always like sour cream, and this one tastes so close to the regular version. Thanks so much for the great rating!
Just made your vegan sour cream, let me tell you, I am SO shocked how good it is! I tried the vegan diet, because of animal product intolerances but I just couldn’t get over not having sour cream because I absolutely LOVE sour cream. But now, I have the vegan version thanks to you, thank you for sharing this post!
YAY! That’s awesome to hear! Thanks so much for letting me know. 😀
Could you clarify on the size of the tofu…if I use shelf stable, is the 12oz ok? That’s the only shelf stable size I can find.
Hi Pamela- Yes, the 12 oz will work just fine, and no need to make any adjustments. I use both types of tofu–even though they are a little different in size–without any problems. Enjoy!