Vegan Sour Cream


January 29, 2010

This quick easy vegan dairy free tofu sour cream is tart and delicious.

Vegan Sour Cream

This vegan sour cream is super easy and really delicious.

We had some friends over for dinner on the weekend and we made an awesome vegan taco buffet. We made homemade corn tortillas, grilled vegetables, delicious pico de gallo, stellar guacamole, and this sour cream.

This vegan sour cream takes less than five minutes to make, and you can tweak the lemon juice, vinegar, and mustard to taste. This is a great staple to add to your repertoire, and will keep in the fridge for about 5 days.

Other Creamy Sauces

Raw Vegan Lemon Garlic Aioli
Vegan Ranch Dressing
Lemon Cashew Cream
Raw Vegan Mayo
Vegan Tzatziki

Let me know what you think of this vegan sour cream in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

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
Author Tess Masters

Ingredients

Instructions

  1. 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. 
  2. Stir the chives or green onions through (if desired) and serve. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 49

  1. 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.

  2. 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.

  3. 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 🙂

    1. 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?

    2. LOL! Try using firm silken tofu. It’s must be the tofu, because this recipe is delicious. Sorry you had that experience.

  4. 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

  5. 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?

    1. Marmite? Are you crazy? That’s ONLY for meaty replacements like in vegan sausage or stew etc. NOT a cheesy or creamy substitute!

  6. Just had delicious cream on my blackbean lunch! Soo easy to make! I made mine with my stick blender 🙂 thanks for sharing this recipe 🙂

  7. 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.

  8. 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?

    1. Yes, it definitely has a better balance if you chill overnight to allow the ingredients to marry.

  9. 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! 🙂

    1. Yes! Such a great addition. It really balances the tofu and adds another dimension of flavor, and some more calcium! Thanks for sharing.

    1. 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.

  10. 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?

    1. 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.

  11. 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!

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