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Bowl of Vegan Sour Cream with Link to Jewish eBook

Tofu Sour Cream

  • Author: Liz Madsen
  • Total Time: 2 minutes
  • Yield: 1 cup 1x
  • Diet: Vegan


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.


  • 8 oz silken tofu (or 1 cup soaked cashews/sunflower seeds/beans)
  • The juice of 1 medium lemon
  • ½ tsp sea salt


  1. Blend: Add all ingredients to a blender or food processor and combine until smooth.
  2. Taste test: Taste and adjust salt or lemon if desired.
  3. Store: Refrigerate leftover sour cream in an airtight container for up to 1 week.


Note 1: 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.

Note 2: 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.

Note 3: You can use vinegar instead of lemon, if you’d like.

Note 4: 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)

  • Prep Time: 2 minutes
  • Category: Condiments
  • Method: Blender
  • Cuisine: American, Jewish

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, tofu sour cream, silken tofu sour cream, vegan sour cream