Vegan sour cream recipe made with tofu! This vegan sour cream is gluten free, palm oil free, nut free, and of course…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.
How can I use this vegan sour cream recipe?
This dairy free sour cream recipe makes the perfect topping for tacos, fajitas, and burritos. It can be used in place of regular sour cream in dips too. A dollop on the top of your favorite soup transforms it into creamy deliciousness.
What kind of tofu should I use?
Silken tofu works the best for this recipe (firm or extra firm version of the silken type) -it is the shelf stable kind that comes in a little box.
Where can you buy silken tofu?
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.
How do I make vegan sour cream with tofu?
Just dump everything into your blender or immersion blender and mix until creamy. It’s that easy!
An easy way to make your own vegan sour cream with a few simple ingredients.
- 1 block silken tofu (or 1 cup soft tofu well drained)
- 2 tbsp lemon juice
- ½ tsp salt
- 1 tsp sugar
- 2 tbsp light olive oil or any neutral flavored oil (optional)
- Put all ingredients into a blender, food processor, or use an immersion blender.
Blend well until creamy.
Store in the refrigerator and use as you would to top your burritos, tacos, nachos, or soups!
- Store extra in a sealed container in the refrigerator.
- If you like tangier sour cream, omit the sugar.
- Omit oil for oil free sour cream.
The perfect vegan sour cream to whip up for you next vegan taco party!
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.
How do I store the vegan sour cream?
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.
Don’t forget to pin the vegan sour cream recipe for later!
This homemade dairy free sour cream recipe is perfect for anything that you like to put sour cream into. One of my favorite things to put it on are Tostados! See how to make them here!
When you say 1 block, is that 8 ounce or 16 ounce block?
I use the shelf stable silken tofu that comes in a 12/3 oz. cardboard box. If you don’t have that type, you can use 1 1/2 cups of soft tofu. 🙂
Making this right now for some black bean and sweet potato taquitos that I am making for dinner. Can’t wait!
Great! Hope that you like it Jen! 🙂
It was great! We used it plain and also I made a cilantro, avacado, lime crema. Everyone loved it. I did not tell the tofu haters how it was made and enjoyed watching them eat it lol.
That’s great!!! So happy that everyone loved it! Sounds like a delicious meal! Anything with cilantro and lime is delicious too! 🙂
This was SO simple to make.
Creamy and delicious…why ever buy it again?
Its really good in your soups as well.
Thanks!!
Just a bit confused about the tofu. Does this call for 1 block silken PLUS 1 cup soft tofu???? Or one OR the other ? ??. Thanks!!
Gail, Sorry for the confusion. You can use 1 block of silken tofu OR 1 cup of soft tofu instead if you don’t have the silken type.