Tofu Sour Cream

This Tofu Sour Cream is one of my favorite vegan staple recipes, and it’s such a great option if you're looking for a plant-based alternative to traditional sour cream! It is made with simple ingredients like silken tofu, fresh lemon juice, and apple cider vinegar, and this recipe is quick, easy, and delivers a creamy texture that rivals the real thing.

The tangy flavors come together beautifully with the help of nutritional yeast and garlic powder, giving you that savory, rich taste without any dairy products. And thanks to the smooth consistency, it works perfectly as a salad dressing or even a dollop on black bean soup.

What I love most about this recipe is how versatile it is. You can use it in place of regular sour cream on your favorite Mexican dishes, like tacos or burritos, or even as a creamy dip for veggies and chips.

I’ve tried so many vegan sour cream recipes, but this one stands out for its simplicity and flavor. The soft tofu is the main ingredient, creating that silky texture we all love.

Whether you’re using it as a dip for tortilla chips or a topping for baked potatoes, this vegan sour cream recipe is a must-have staple in any plant-based kitchen!

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Silken tofu - The main ingredient for this vegan sour cream recipe. Use soft or firm silken tofu for the best creamy texture. Make sure to drain and pat it dry to remove excess water.
• Lemon juice - Adds tangy flavors and brightness to mimic traditional sour cream. Fresh lemon juice is recommended for the best results.
• Apple cider vinegar - Enhances the tanginess and gives the sour cream its signature flavor. You can substitute with white vinegar or red wine vinegar if needed.
• Nutritional yeast - A key ingredient for adding a savory, cheesy flavor. Find it in most grocery stores or online as part of plant-based ingredients.
• Garlic powder - Adds subtle depth to the flavor. You can also try onion powder for a slightly different twist.
• Salt and pepper to taste - Adjust seasoning as needed to achieve the perfect balance.

Optional for Variations or Garnishes:

• Unsweetened coconut yogurt or cashew cream - Use as a garnish or a creamy alternative if you want to explore other variations of vegan sour cream.
• Fresh lime juice or lemon zest - Adds extra brightness for tangy flavors.
• Extra firm tofu - If you prefer a thicker consistency, you can substitute silken tofu with extra firm tofu.
• Pickled red onions - A tangy garnish to pair with this creamy sour cream.
• Fresh cilantro - A refreshing herb garnish to elevate your favorite recipes.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

• Food processor or high-speed blender - Use this to blend the ingredients into a smooth consistency. A high-speed blender works best for the creamiest texture, but a food processor can also get the job done.
• Mixing bowl - Use this to hold the tofu while draining excess water.
• Fine mesh strainer - Helpful for draining the tofu efficiently and removing excess water.
• Paper towels or clean kitchen towel - Use these to pat the tofu dry. Removing as much water as possible gives the sour cream a creamier texture.
• Airtight container or airtight jar - Store the finished vegan sour cream in this to keep it fresh. An airtight seal prevents it from drying out in the refrigerator.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Prepare the Tofu

Drain the silken tofu and pat it dry with paper towels to remove excess water.

Step 2: Blend Ingredients

In a food processor or high-speed blender, combine silken tofu, fresh lemon juice, apple cider vinegar, nutritional yeast, and garlic powder.

Step 3: Achieve Smooth Consistency

Blend until the mixture is smooth and creamy. Scrape down the sides as needed.

Step 4: Adjust Seasoning

Taste and add sea salt and pepper as needed for the best results.

Step 5: Refrigerate

Transfer to an airtight container and chill for a couple of hours to let the tangy flavors develop.

🍽️ Serving

Serve your Tofu Sour Cream chilled for the best results. It’s a great option as a creamy dip for tortilla chips or a perfect topping for baked potatoes, tacos, or black bean soup. Use it in place of regular sour cream as a vegan alternative for your favorite Mexican dishes or salads. Store leftovers in an airtight container in the refrigerator to keep it fresh for a couple of days.

❄️ Storage

Store any leftover tofu sour cream in an airtight container or jar. Keep it in the refrigerator for up to 5 days. Make sure the container is sealed tightly to maintain freshness. Just stir before using again for the best creamy texture. Perfect for your next baked potato or alongside your favorite Mexican dishes!

💡 Expert Tips & Tricks

• Drain the Tofu Thoroughly - To achieve the best creamy texture, make sure to drain and pat the silken tofu dry with paper towels or a clean kitchen towel. Removing excess water is key to avoiding a watery consistency.
• Use a High-Speed Blender - A high-speed blender will create the silkiest texture for the tofu sour cream. A food processor works too, but blending ensures the smoothest results.
• Adjust Tangy Flavors to Taste - Increase the amount of lemon juice or vinegar for more tang, or balance it with a pinch of sea salt if it’s too tangy.
• Chill Before Serving - Allow the sour cream to sit in the refrigerator for a couple of hours before serving to let the flavors meld together.
• Experiment with Variations - Try adding onion powder or lemon zest for a new twist, or use extra firm tofu for a thicker consistency.
• Store Properly - Keep the sour cream in an airtight container to maintain freshness for up to 5 days.

🔜 Related Recipes

If you’re loving this tofu sour cream recipe, you should definitely check out my Jackfruit Carnitas for a flavorful taco night or try the crispy and delicious Air Fryer Gnocchi for a quick and fun snack!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Tofu Sour Cream Recipe

Romy

This creamy vegan tofu sour cream recipe is a simple, plant-based alternative to traditional sour cream. Made with silken tofu, fresh lemon juice, and apple cider vinegar, it has tangy flavors and a smooth consistency. Perfect as a topping for baked potatoes, tacos, or your favorite Mexican dishes, this easy recipe is a great option for those following a plant-based diet.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Chilling Time 30 minutes mins

Total Time 40 minutes mins

Course Condiment, Dips, Sauce

Cuisine American, Mexican, vegan

Servings 8 servings

Equipment

• 1 food processor or high-speed blender
• 1 mixing bowl
• 1 Fine mesh strainer
• 1 Paper towels or clean kitchen towel
• 1 Airtight container or airtight jar

Ingredients

  

• 1 pack silken tofu 12-14 ounces / 340-400 grams
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon nutritional yeast
• ½ teaspoon garlic powder
• salt and black pepper to taste

Instructions

 

• Take the silken tofu out of its package. Place it in a fine mesh strainer to drain. Use paper towels or a clean kitchen towel to pat the tofu dry. Remove as much water as you can to avoid a watery result. This step helps create a smooth consistency.
• Place the tofu in a high-speed blender or food processor. Add fresh lemon juice, apple cider vinegar, nutritional yeast, and garlic powder. These simple ingredients are key to achieving tangy flavors and a creamy texture.
• Blend the mixture on high speed. Scrape down the sides of the blender or food processor as needed. Continue blending until the mixture is smooth and creamy. This is important for the best results.
• Add sea salt and pepper to taste. Blend again briefly to mix the seasoning evenly. Taste and adjust if needed. This step ensures the final flavor is just right.
• Transfer the mixture into an airtight container or jar. Refrigerate it for a couple of hours. This allows the flavors to meld together and creates a creamier texture.
• Use this tofu sour cream as a perfect topping for baked potatoes, tacos, or your favorite Mexican dishes. It is also a great option for a creamy dip with tortilla chips or veggies.

Notes

• Serving - This tofu sour cream is a great option for a variety of dishes. Use it as a perfect topping for baked potatoes, black bean soup, tacos, burritos, or your favorite Mexican dishes. It also works well as a creamy dip for tortilla chips or fresh veggies. It also complements favorite Mexican dishes and is a great topping for chili or soups. For a fun twist, serve it as a tangy addition to mushroom stroganoff or as part of a salad dressing.
• Storage - Transfer any leftovers to an airtight container or jar and store in the refrigerator for up to 5 days. Keeping the sour cream in an airtight container ensures it stays fresh and maintains its creamy texture. Stir well before serving again.
• Reheating - No reheating is necessary. Simply take the tofu sour cream out of the refrigerator, stir it, and use it directly. If the mixture thickens in the refrigerator, you can add a splash of water and stir to regain a smooth consistency.
• Tips for Success - Drain the silken tofu thoroughly to remove as much water as possible for a creamier texture. For an extra tangy flavor, adjust the amount of fresh lemon juice or apple cider vinegar to your preference. If you want a thicker consistency, try using extra firm tofu instead of silken tofu. A high-speed blender is recommended for the smoothest consistency, but a food processor can also work well.
• Variations - Add a small amount of onion powder or lemon zest for a new flavor profile, or substitute apple cider vinegar with red wine vinegar for a slightly different tang. For a creamier alternative, you can also pair it with cashew cream or unsweetened coconut yogurt.
• Expert Tip - Let the tofu sour cream chill for a couple of hours before serving to allow the tangy flavors to fully develop. This step ensures the best results for flavor and texture.

Keyword sour cream alternative, tofu sour cream recipe, vegan sour cream recipe

 © 2025 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!

*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.