Vegan Sour Cream
January 29, 2010
This quick easy vegan dairy free tofu sour cream is tart and delicious.
Vegan Sour Cream
This quick easy vegan dairy free tofu sour cream is tart and delicious.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Calories 167 kcal
Ingredients
- 1 (12.3oz/349g) pack organic firm silken tofu
- 2 tablespoons (30ml) fresh lemon juice, plus more to taste
- 1 tablespoon (15ml) extra-virgin olive oil
- 1 tablespoon (15ml) apple cider vinegar, plus more to taste
- 1 teaspoon (5ml) Dijon mustard, plus more to taste
- 1 teaspoon (6g) Celtic sea salt
- 1/2 teaspoon (2g) onion powder
- 1/2 teaspoon (2g) garlic powder
- 1 tablespoon (3g) finely chopped chives (or green onions), to serve
Instructions
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Throw all of the ingredients (except the chives or green onions) into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak the lemon juice, vinegar, and mustard to taste.
-
Stir the chives or green onions through (if desired) and serve.
Comments 47
I am not a sour cream fan and neither are my kids, We never have it on nachos when i make them. But i had to try this and it did not disappoint. I am so glad i found an alternative.
Oh, fantastic! I love that story. Thanks for sharing 🙂
This sour cream is also great with cucumbers, dill, mint- like tzatziki. My little piggies love this and can make it themselves as a healthy snack.
LOL! Yes! Thanks for sharing that fantastic suggestion. YUMMO!
Happy New Year little piggies 🙂
Can this be made w/out oil?
You really need the oil to bring everything together and take the edge off the tofu.
Awesome! Thanks Lorraine 🙂
I love sour cream, even the cashew cream I had been making since I went vegan, but I am so happy to find a recipe that is nut free, since it can add a lot of fat and such, heathy or not. This way I don’t waste my daily fat intake on a condiment 🙂
p.s., I just did a spray from my aerosol self pump can for the oil instead of a lot of oil, and it still came together just fine 🙂
That is awesome! Thankyou so much for sharing your experience.
PoP I followed this recipe and it tastes horrible!
Sorry you didn’t like it James.
I agree, James! I’m trying to figure out where I went wrong or what is wrong with these other people (kidding!) It’s so chalky. Could softer tofu be the key?
LOL! Try using firm silken tofu. It’s must be the tofu, because this recipe is delicious. Sorry you had that experience.
Cool! Def. Wasnt too much like sour cream to me BUT it made a yummy replacement (for a sopes topping for me). I only had extra firm, and it turned out thick, pasty… so I added some almond milk since I wanted it kind of pourable. Better, still a bit tofu flavored so I added some more salt and lemon juice. Now it’s pretty good & I think it will work well with dinner, thanks!! Wonder if nutritional yeast might help it? ? Hmm mm
Great! Thanks for sharing your tweaks. You could add some nutritional yeast or white miso paste.
Hi, I’m going vegan and thinking about new recipes. I’m going to be cooking this weekend and using a really good book; Vegan Cooking for Carnivores. I’ve been thinking about vegan cheeses and sour cream, and I was thinking what makes them have that “tanginess” we love of them? I was thinking about Marmite. What would you say about adding marmite to this cream? Have you ever tried that?
I wouldn’t add marmite. But, 1 teaspoon white miso paste with lime juice works really well for the tanginess.
Marmite? Are you crazy? That’s ONLY for meaty replacements like in vegan sausage or stew etc. NOT a cheesy or creamy substitute!
Everybody is learning and in a different stage of their journey. There are so silly questions.
Great. So glad you enjoyed it.
Hi, I wonder if the sour cream made can be used in cheese cake. Please give me you opinion… Thank You 😀
You can absolutely make a tofu cheesecake using this basic principle. I would add more sweetener and more lemon juice. You can also make awesome vegan frozen cheesecake with cashews, lemon juice, and coconut oil. Here is a recipe:
http://healthyblenderrecipes.com/recipes/raw_vegan_lemon_cranberry_cheesecake
This recipe is divine! I did a blind taste test on a couple of omnivores to see what it tastes like. One said “mayonnaise” the other said “sour cream” win! The two dips have the same flavour profile anyway. Veganism is so amazing. You really don’t miss anything.
Love it! Thanks for sharing. Yes, there is so much you can do with nuts, seeds, and soy. It’s awesome. Make the raw mayo – it’s epic!
http://healthyblenderrecipes.com/recipes/basic_raw_vegan_mayonnaise
Is this good served immediately or would it be better to refrigerate and serve the next day when all the ingredients have a chance to marry?
Yes, it definitely has a better balance if you chill overnight to allow the ingredients to marry.
This was great. A bit more like a greek yoghurt in consistency than sour cream, but was amazing in a mushroom stroganoff. I can’t believe how easy it was! 🙂
Awesome! How delicious is mushroom stroganoff?! I can’t get enough of it.
I used a tablespoon of tahini instead of the oil. Tastes wonderful!
Yes! Such a great addition. It really balances the tofu and adds another dimension of flavor, and some more calcium! Thanks for sharing.
How long will it last if I put it in a jar and keep it in the fridge?
About 5 days.
I’m also curious how long it will last if I make it and leave it in the fridge?
It keeps in the fridge for about 5 days.
How long can this be kept in the fridge?
This keeps in the fridge for 5 to 7 days in a sealed container.
I tried this recipe and It was absolutely horrible
Sorry you didn’t enjoy it Christy. If you tweak the ingredient quantities it may strike a better balance for you. Thanks for the feedback.
I’d like to make this tonight but I’m not sure I can use it all up. Have you tried freezing it and if so what were the results?
Sorry Jered, I haven’t frozen this sour cream. I never get great results when I freeze tofu. It gets mealy or watery. This will keep in the fridge for 5 to 7 days. I hope that helps.
Made it last night. Was perfect on a big bowl of sweet potato and bean chili!
Fantastic. Thanks for sharing. Glad you enjoyed it.
I’ve just tried this on lentil bolognese with jacket potato and it was amazing! I used soft silken tofu which made it pourable, with agave syrup to sweeten (it was that or maple syrup which would’ve tasted weird). I used bottled lemon juice which was fine too. I was wary of trying something other than cashew cream but this was heavenly. Thank you!
Fantastic! I’m so glad you enjoyed this. Thanks for sharing your tweaks.
Yes, it thickens a bit when chilling.
doesn’t Tofu need to be cooked? I thought it was a health hazard to eat it raw.
You can consume high quality, fresh, organic, raw organic tofu safely. The Asians have been doing it for many years.