This homemade dairy free sour cream is gluten free, palm oil free, and vegan. Creamy and delicious, this sour cream can be whipped up in minutes with just 5 simple ingredients. After reading about the negative impacts of palm oil, I have tried to avoid it when I can. All the store-bought vegan sour creams that I could find had palm oil, so I decided to create my own. I now prefer this recipe to the store-bought versions.
This sour cream makes the perfect topping for tacos, fajitas, and burritos. It can be used in place of regular sour cream in dips. A dollop on the top of your favorite soup transforms it into creamy deliciousness.
Silken tofu works the best for this recipe -it is the shelf stable kind that comes in a little box. I usually purchase mine at the local Asian market since they usually have the best price, but they also have this kind of tofu in most grocery stores or order it here. Sometimes it is in the refrigerated section, but it can be kept in your pantry. If you can’t find the silken tofu, any soft tofu will work, it just may not be as creamy.
Homemade Dairy Free Sour Cream
- 1 block of silken tofu
- 1 TSB lemon juice
- ½ tsp salt
- 1 tsp sugar
- 2 TBS canola or vegetable oil
- Step 1 Put all ingredients into a blender, food processor, or use an immersion blender.
- Step 2 Blend well
- Step 3 Store in a sealed container in the refrigerator.
Since the ingredients are things that I always keep in my pantry or fridge, I can just whip it up when I need it and I don’t have to worry about buying pricey vegan sour cream or it going bad before I can eat it. Just dump the ingredients into a container and blend until creamy with an immersion blender. (You can also use a regular blender too).
You can keep the sour cream in an air tight container in the fridge for about 5 days. Enjoy on tacos, burritos, soups, and baked potatoes.
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