Made with simple ingredients like silken tofu, lemon juice, and garlic, this vegan sour cream is about to become your new kitchen staple. It’s low-fat, creamy, super easy to make, and so delicious!
Why This Recipe Works
This vegan sour cream is the perfect dairy-free alternative to regular sour cream. It’s a real game changer!
I wanted to create a vegan version of sour cream that is quick and easy to make. While I love dairy-free sour cream with cashews, I aimed for a cashew-free recipe as it can be quite heavy and high in calories.
Silken tofu is the star in this recipe! Its smooth and velvety consistency blends seamlessly, creating a luscious and creamy base that mimics the richness of dairy sour cream. Plus, silken tofu has a relatively neutral taste on its own and is also very low in calories.
The addition of fresh lemon juice and apple cider vinegar adds a delightful tanginess. It brightens up the flavor and adds that zesty kick we all love in sour cream. Fresh garlic and onion powder bring a savory depth that perfectly balances out the tang, creating a harmonious blend of flavors.
Not only is this vegan sour cream a delicious option for those following a plant-based diet, but it’s also a healthier alternative to traditional dairy sour cream. Silken tofu is packed with protein and it’s low in fat, so you can feel good about indulging in this guilt-free condiment.
I love that this recipe is super versatile. You can use this vegan sour cream in countless ways. Slather it on tacos, burritos, drizzle it over baked potatoes, or dollop it onto your favorite Mexican dishes like vegan chili. It adds a creamy and tangy element that makes any meal more satisfying.
So get ready to whip up a batch and enjoy this guilt-free and homemade vegan sour cream!
Ingredients & Substitutions
- Lemon Juice – use freshly squeezed lemon juice. Bottled lemon juice often contains preservatives.
- Garlic – optional. Leave it out if you want a plain sour cream.
- Silken Tofu – don’t replace it with any other kind of tofu. It has a softer consistency than regular tofu and becomes creamy when being pureed.
- Onion Powder – adds a subtle savory flavor.
- Salt – adjust the amount of salt to your personal liking.
How To Make This Recipe
1. Step: Place all of the ingredients into a high speed blender.
2. Step: Process until smooth.
Tips & Tricks
- Please don’t replace the silken tofu with any other kind of tofu. The recipe only works with silken tofu.
- I like to add garlic to my sour cream for more flavor. If you’re not a fan of garlic or if you want a more simple and plain version, just leave it out.
- If you’re looking for a vegan sour cream with cashews, I included a recipe in my taco recipe.
Equipment
You can make this recipe with any regular blender or food processor as you don’t have any hard to process ingredients.
Storing
Stored in an airtight container in the fridge, the sour cream will last up to 7 days.
Freezing
I wouldn’t recommend freezing this recipe as its texture will change.
Serving Suggestions
The vegan sour cream goes well with the following recipes:
FAQs
What’s The Difference Between Regular and Silken Tofu?
Silken tofu has a softer consistency than regular tofu and it falls apart when being pressed. It almost looks like solidified pudding.
In most recipes, regular and silken tofu are not interchangeable as they have a totally different texture.
Regular tofu soaks up marinades very well and is perfect for stir-fries or for recipes where the tofu is supposed to hold its shape, like my baked tofu sticks.
Silken tofu is perfect for creamy sauces, dips, and vegan chocolate mousse.
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I Love To Hear From You!
I hope you like this vegan sour cream as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Vegan Sour Cream
Ingredients
- 14 oz silken tofu
- 1 teaspoon apple cider vinegar
- 3 tablespoons lemon juice
- 1 clove of garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Place all of the ingredients into a high speed blender.
- Process until smooth.
Notes
- Please don’t replace the silken tofu with any other kind of tofu. The recipe only works with silken tofu.
- I like to add garlic to my sour cream for more flavor. If you’re not a fan of garlic or if you want a more simple and plain version, just leave it out.
- If you’re looking for a vegan sour cream with cashews, I included a recipe in my taco recipe.
Nutrition
Debbie
Such an easy and delicious recipe! 5/5 stars! Love it with baked potatoes.
Evelyn Baron
I LOVE garlic and also high protein content trying to get stronger. This is genius!!!!!!