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Vegan Sour Cream
Tangy, creamy, smooth, and utterly irresistible, this Vegan Sour Cream Recipe tastes just like the original, minus the dairy and animal ingredients. It's made in a few simple steps with easy-to-find and budget-friendly ingredients and is a delicious stand-in for all your sour cream needs: on nachos, tacos, and burrito bowls, as a dipping sauce for vegan sweet potato fritters, and more!
Servings: 8 servings
Ingredients
- 1 12-16 oz package silken tofu refrigerated or shelf-stable (see notes below)
- 3 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 ½ tsp cane sugar
- ½ tsp salt plus more to taste
- 1 garlic clove peeled
Instructions
- Remove the silken tofu from its package and place it in a sieve or cheesecloth suspended over a bowl. Break it up a little, then allow the tofu to drain for at least 30 minutes or up to one hour. Discard the liquid left behind. Note: If using shelf-stable tofu, you can skip this step because it holds less water than refrigerated.
- Transfer the tofu to a food processor or blender. Add the remaining ingredients, cover, and blend until smooth.
- Season to taste with more salt if needed. Enjoy as desired!
Video
Notes
Storage Directions: Leftovers keep covered in an airtight container in the refrigerator for up to 7 days. I do not recommend freezing the sour cream, as the texture will deteriorate upon thawing.
Recipe Pro-Tips
- Skip draining self-stable tofu. Refrigerated tofu holds much more liquid, so you will only need to drain it. Add shelf-stable tofu directly to the blender or food processor.
- Blend until creamy. Or for about 30-60 seconds in most food processors and blenders. Scrape down the sides of the bowl or blender halfway through the blending, if needed, to ensure a smooth process.
- Season to taste. Add salt to enhance the existing flavors; blend in a pinch of sugar to make it sweeter, or add vinegar or lemon juice to give it more pucker.
- Refrigerate before serving (optional). Though the non-dairy sour cream will be ready to serve immediately after blending, refrigerating it for a few hours before serving will thicken and cool it further.
- Preparing it in advance. The cream keeps in the refrigerator for up to a week, making it easy to prepare ahead of time for busy mealtimes and entertaining.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 146mg | Potassium: 9mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.02mg