making delicious homemade vegan sour cream is so easy! you only need 4 simple ingredients and this is totally nut free. it is tangy and creamy, perfect for enjoying as a dip or with a vegan quesadilla!
If you haven’t tried making homemade vegan sour cream yet you will be so pleased with how easy this is to make! It is only a few ingredients and comes together in just a few minutes. it will chill in the fridge for an hour to thicken and then you will be ready to enjoy!
the ingredients
- Firm or Extra Firm Tofu: the base of our vegan sour cream. The tofu makes it very creamy and delicious. It also makes it high protein! You can use either tofu and no need to press it.
- Apple Cider Vinegar: this will add tang to our vegan sour cream.
- Lemon Juice: this will add acidity to the vegan sour cream.
- Salt: adds saltiness to the vegan sour cream.
- Water: this is optional and may not be needed depending on how creamy you want it to be.
boiling tofu
The first step of this recipe will be to boil the tofu for about 10 minutes. There are a few reasons to do this. The first being it makes the tofu super soft and creamy. The second it will help to remove some of that tofu taste. It is a small step but it does help to make a difference.
how to make the vegan sour cream
After you boil the tofu, you will then blend it up with the other ingredients. Depending on how soft your tofu is you may or may not need to add in a little water to help make it extra creamy. Don’t be afraid to blend this a few times as well to ensure everything is broken down. Then, you will add it into a container and chill in the fridge for 1 hour or until it is cold. When it sits in the fridge it will thicken up.
why you’ll love this recipe
I love recipe basics that are easy. I don’t want to spend hours making something like a vegan sour cream, this one comes together in less than 20 minutes. Most vegan sour creams use cashews, which are tasty, but they are expensive and if you have a nut allergy you can’t make it. Using the tofu is cost effective and great for people with nut allergies. Finally, it is high in plant-based protein.
more vegan dairy recipes
what should i eat this vegan sour cream with?
There are of course so many ways to use the vegan sour cream. I personally love it in a vegan burrito or with a quesadilla. You can also use this to make vegan sour cream and onion dip. I thin this would also be great as a creamy base for salad dressings. I did not try baking with it but I do think it would work well in baking.
vegan sour cream faq
- Is this recipe nut free? Yes.
- Is this recipe soy free? No, however if you want to substitute cashews you can.
- Is this recipe gluten free? Yes.
- How long will this last? Up to 4 days in the fridge. Once it starts to smell or turn watery it is time to throw it out.
- Can I freeze this? I wouldn’t the texture will change.
- Can I skip boiling the tofu? You can but I wouldn’t recommend doing that.
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Homemade Vegan Sour Cream
Equipment
Ingredients
- ½ block extra firm or firm tofu
- 1 lemon juiced
- ½ teaspoon apple cider vinegar
- ½ teaspoon salt
- 2 tablespoons water optional only if needed
Instructions
- Add the tofu to a pot of water. Bring to a boil over medium high heat and then continue to boil for 10 minutes.
- Drain the tofu and add into a blender along with the remaining ingredients (except water).
- Blend for 1 to 2 minutes until creamy and add in the water only if you need it to help make it smooth. The mixture should be thick but smooth in consistency. Feel free to taste and add in more salt, lemon juice, or apple cider vinegar if desired.
- Pour into a container and then place in the fridge for at least 1 hour or until chilled.
- After 1 hour it will be thickened and cooled. Use however you please.
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This sour cream is SO SO Good and so easy! Boiling the tofu does make it super thick and creamy. Literally in love, it is a lot like a sour cream but when its warm it reminds me of a white sauce base.
Hi Laura! Oh yay I am so happy you enjoyed it thank you so much for taking the time to leave a comment!!
If I were to add some sauerkraut brine and let it ferment for awhile to extend it’s shelf life, would I do this before putting it in the fridge to set?
Hi Claudette, I honestly can’t say because this isn’t anything I have tried! Sorry!