Tangy, creamy, and delightfully smooth, this Vegan Sour Cream Recipe delivers the familiar flavor of traditional sour cream without any dairy. Made with affordable, easy-to-find ingredients, it’s a versatile plant-based alternative perfect for dolloping on nachos, filling tacos, dressing burrito bowls, or serving as a dip for fritters and chips.
Whether you follow a vegan diet, are reducing dairy, or have allergies, you don’t need to miss out on sour cream. Over time I refined this recipe to use everyday pantry staples: silken tofu gives it a silky base, while lemon juice and apple cider vinegar add the bright tang that defines sour cream. A touch of sugar, salt, and a clove of garlic round out the flavor for a convincing, budget-friendly result that costs roughly $2–3 to make.
Ingredients
Silken Tofu: The creamy base for this dairy-free sour cream. Refrigerated silken tofu should be drained; shelf-stable silken tofu can be used straight from the package.
Lemon Juice: Fresh lemon juice gives a clean, bright acidity. Bottled lemon juice works if fresh isn’t available.
Apple Cider Vinegar: Adds additional tang. White vinegar can be substituted if needed.
Sugar & Salt: 1 1/2 teaspoons cane sugar balances the acidity while 1/2 teaspoon fine sea or kosher salt seasons the mixture.
Garlic: One peeled clove provides a mild savory depth—use fresh garlic for best flavor.
How to Make Vegan Sour Cream
- Drain the tofu. Remove silken tofu from its package and set it in a sieve or wrapped in cheesecloth over a bowl. Break it up gently and allow it to drain for 30–60 minutes. Discard the drained liquid. (If using shelf-stable silken tofu, you can skip draining.)
- Combine ingredients. Place drained tofu, lemon juice, apple cider vinegar, sugar, salt, and garlic in a food processor or blender.
- Blend until smooth. Process on high until the mixture is silky and uniform. Scrape down the sides if needed to ensure a completely smooth texture.
- Adjust and serve. Taste and add more salt, lemon juice, or vinegar if you want more tang. Chill to thicken if desired, then serve.
Pro Tips
- No draining for shelf-stable tofu. Shelf-stable silken tofu contains much less water than refrigerated varieties, so you can blend it directly.
- Blend thoroughly. Most food processors and blenders will take 30–60 seconds to reach a creamy consistency. Pause to scrape the sides if necessary.
- Season to taste. Add more salt to enhance flavor, a pinch of sugar to increase sweetness, or extra lemon or vinegar for more tang.
- Adjust consistency. Chill the sour cream for a thicker texture, or stir in a teaspoon or two of water to thin it.
- Make ahead. Stored in an airtight container, it keeps in the refrigerator for up to 7 days—great for meal prep or entertaining.
Serving Suggestions
This vegan sour cream works anywhere you’d use the real thing. Try it:
- As a dip for chips or vegetable sticks
- Dolloped on baked potatoes or tacos
- Drizzled over pizza for a tangy finish
- Rolled into or spooned onto enchiladas
- Stirred into pasta salad for creaminess
- As a non-dairy alternative to soft cheeses like goat cheese, feta, or ricotta
When baking in casseroles or enchiladas, the sour cream can dry slightly; add extra on top before serving for a fresh, creamy finish.
Storage Directions
Store leftovers in an airtight container in the refrigerator for up to 7 days. Freezing is not recommended because the texture will change when thawed.
More Vegan Condiment & Dip Recipes
- Pepita Cilantro Pesto
- Carrot Top Pesto
- Brilliant Beet Black Bean Dip
- Sweet Potato Hummus
Vegan Sour Cream
Ingredients
- 1 (12–16 oz) package silken tofu, refrigerated or shelf-stable
- 3 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 1/2 tsp cane sugar
- 1/2 tsp salt, plus more to taste
- 1 garlic clove, peeled
Instructions
- Remove silken tofu from its package and set it in a sieve or cheesecloth over a bowl. Break it up slightly and let it drain for 30–60 minutes. Discard the drained liquid. (Skip this step for shelf-stable tofu.)
- Transfer drained tofu to a food processor or blender. Add lemon juice, apple cider vinegar, cane sugar, salt, and garlic.
- Blend until smooth and silky. Taste and adjust seasoning—add more salt, lemon, or vinegar as desired. Chill to thicken, then serve.
Notes
Storage: Keep refrigerated in an airtight container for up to 7 days. Freezing is not recommended because texture changes can occur.
Tips:
- Use shelf-stable silken tofu without draining for convenience.
- Blend thoroughly and scrape the sides to ensure a silky texture.
- Refrigerate before serving to thicken and chill the cream, if desired.