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!
Whether following a vegan diet, plant-based curious, or dealing with dairy allergies, life’s too short to live without sour cream!
Its creamy, tangy, savory flavor is hard to replicate, and vegan yogurt or cashew cream doesn’t always do the trick. So, I thought it was about time I shared my homemade vegan sour cream recipe with you!
Over the years, I’ve tinkered with my recipe, always using affordable, everyday ingredients. In fact, this final recipe — made with silky tofu, lemon juice, apple cider vinegar, salt, sugar, and garlic — costs less than $2-3 to make and doesn’t require a trip to the specialty grocer!
It is also ultra-easy to make, perfect for everyone from novice to seasoned home cooks. Drain the tofu if needed, add all the ingredients to a food processor or blender, blitz, and enjoy! The result is a plant-based, dairy-free sour cream you can count on for all your dolloping, spreading, dipping, and recipe needs.
For more tasty vegan sauces and dressings, try my Avocado Dressing, Miso Tahini Dressing, and Pomegranate Vinaigrette.
Ingredients
Silken Tofu: This easy-on-the-pocketbook plant-based protein forms the base of the silky dairy-free sour cream recipe. If using refrigerated tofu, you will need to drain it first. If using shelf-stable tofu, you can add it directly to the food processor or blender.
Lemon Juice: This adds a light tang to the sour cream. For the best results, use fresh lemon juice, though bottled works in a pinch.
Apple Cider Vinegar: Also for tang! You can use filtered or unfiltered vinegar. If needed, substitute distilled white vinegar.
Sugar & Salt: Just 1 1/2 teaspoons of cane sugar adds a touch of sweetness while keeping the recipe vegan, and 1/2 teaspoon of fine sea or kosher salt seasons it.
Garlic: One clove adds light pungency and a bit of intrigue!. Peel and trim it before adding it, and use fresh for the best flavor.
How to Make Vegan Sour Cream
- Drain Tofu. 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.
- Combine Ingredients. Transfer the drained tofu to a food processor or blender with the remaining ingredients.
- Blend. Blitz or process on high speed until smooth and creamy.
- Season and Serve. Add more salt to taste if needed. Enjoy as desired!
Jenné’s 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.
- Adjust the consistency as needed. For thicker non-dairy sour cream, chill it in the refrigerator for a few hours. To thin it out, whisk in a teaspoon or two of water.
- 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 (vegan taco bar party, anyone?!).
Serving Suggestions
In addition to being a vegan substitute for sour cream (i.e., adding it to tacos, dolloping on baked potatoes, or using it in dips, sauces, and dressings), you can use this vegan sour cream in many recipes where you want to add a creamy tang, such as:
- Serving as a dip for chips
- Drizzled on pizza
- Rolled into (or dolloped on top of) enchiladas
- Tossed with pasta salad
- As a non-dairy alternative to goat cheese, feta, or ricotta cheese
The sour cream may dry up a bit when baking in casseroles, pastas, and enchiladas, so you may also want to add more on top before serving.
Storage Directions
Leftovers keep covered in an airtight container in the refrigerator for up to 7 days. I do not recommend freezing it as the texture will deteriorate upon thawing.
More Vegan Condiment & Dip Recipes
Prevent your screen from going dark
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!
- 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.
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