This easy tofu sour cream is delicious and so fast to make with only 3 ingredients. It’s perfect as a dipping sauce, but it also works really well in baking to keep a cake or pastry moist.
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Hey Internet, I feel silly throwing this easy condiment in a blog post, but I end up using it a lot so it’s easier to have it have its own post instead of copying and pasting it in every recipe I use it in.
And the reason I’m writing this today is because I just refreshed my Spinach Artichoke Latkes post and I loooove dipping my latkes (potato pancakes) in vegan sour cream.
This tofu sour cream is actually really versatile. I use it as the base for a lot of dressings, like vegan ranch dressing, but it’s also great as a dip. I also use it in baking a lot to keep cake and pastry moist.
I recently published a Plant-Based Jewish Recipes e-cookbook and I use the sour cream at least 10 times throughout the book for latkes, knishes, cakes, and more. It especially shines in a delicious Ashkenazi Sour Cream Cake.
Anyway, this easy condiment is made in a blender with just 3 ingredients, so let’s just get into that recipe.
What You’ll Need
Silken tofu is undrained, unpressed tofu that has the most liquid in it of all tofu. That’s why we don’t need to add liquid to the blender--it will blend well on its own.
There are a few kinds of silken tofu (firm, medium, etc.) but as long as your tofu says silken, the kind does not matter for our purpose.
Also, it does not matter if your silken tofu is from a refrigerated case or the grocery shelf (usually in the International section). You may want to refrigerate it beforehand so your sour cream is cold, but you could also just refrigerate it afterward before you’re ready to use it.
If you cannot find silken tofu, you can just as easily substitute any other tofu (soft, medium, even firm) and add a splash of non-dairy milk or water until you can get it to blend. You may decide to add a bit more of the other ingredients if you do that (for flavor), but I’ll get to those in a second.
What can I substitute for tofu?
If you have a soy allergy or just can’t find tofu, soaked cashews, raw sunflower seeds, or white beans will all work just as well. I’d use a cup of any of those ingredients. For soaked cashews, make sure to drain the soaking liquid out first.
The tofu is actually great because it’s high protein, low fat, and it’s WAY easier to blend than nuts, especially if you don’t have a high powered blender.
What else goes in tofu sour cream? Just lemon juice and sea salt!
You can use vinegar instead of lemon, if you’d like.
If using the vegan sour cream as a dipping sauce or salad dressing, you could add in spices, herbs, or anything else you like (such as sriracha for spicy or agave for sweet).
Tips for Making Tofu Sour Cream
This is probably my easiest recipe ever.
- Add silken tofu (do NOT press), lemon juice, and sea salt to the blender.
- Blend until smooth.
- Refrigerate. You’re done!
I recommend using up the silken tofu sour cream within 5 days. Unfortunately, freezing changes the texture.
If you have leftover vegan sour cream, mix it into a pasta sauce (it’d be great in my vegan vodka sauce, throw it on a baked potato, or make it into a salad dressing.
Want More Vegan Sauces
Sauce is the spice of life, right? Put a sauce on anything and it’s usually infinitely better.
Try one of my favorite sauces like:
- Vegan Ranch
- Vegan Mozzarella Sauce
- Vegan Cheddar Sauce
- Lemon Miso Tahini Dressing
- Maple Mustard Tahini
- Quick Vegan Gravy
- Mushroom Gravy
- Homemade Teriyaki Sauce
- BBQ Sauce
- “Honey” Mustard Dressing
And if you're looking for more tofu dishes, check out this post I made with all my best tofu recipes.
As always, I hope you love this recipe--I know I do, and Mr. Zardyplants does too.
This tofu sour cream is:
- And delicious on any salad, wrap, on a baked potato or served on the side as a dipping sauce!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!