This tofu vegan sour cream recipe is the best, healthiest, and easiest version to make non dairy sour cream!
I made a delicious lentil soup the other day, and I really wanted to have a replacement for dairy cream. After trying with various options, I believe this is the best one for all things were you would normally use cream. I use this for my vegan steaks, for my bean stew, for a tofu scramble! basically, I want to pour it on everything! Are you looking for other dairy replacements? for example mozzarella? check out the game changer vegan mozzarella I recently made!
Be very careful with quantities! too much lime juice and it will be super sour, too much vinegar and it will be very tangy. It is better to add them little by little until it is perfect for you. I personally like it super sour and tangy 🙂 so, I actually adjusted the recipe!
If you are looking for more tofu recipes, have a look at the tofu scramble or the spicy almond sauce tofu recipe!
What adjustments can I make?
- Skip the salt for a neutral flavor (like normal sour cream, but I enjoy adding just a pinch for an extra savory taste!)
- I have made some testing with white vinegar, and some of my friends think it taste more like sour cream! I personally enjoy it more with apple cider vinegar!
- Add coriander/garlic to turn this into a delicious vegan dip for totopos or crudites
- Replace the tofu with 150 g of overnight soaked cashews and 100ml of water for a vegan tofu free sour cream. I actually recommend that for pasta recipes or for those people missing the creamy fat from normal dairy cream.
Let’s make tofu sour cream!
Get your ingredients
Add everything to the blender
Blend until smooth and enjoy!
We hope you like this recipe, it’s:
- Creamy, tangy, healthy, delicious
- The best non dairy sour cream
- Customizable into a dip with coriander/garlic, maybe dill!
- Spicy vegan sour cream if you add chili flakes! or fresh chili puree!
- Not freezer-friendly, unless you use cashews or nuts. However, it keeps for a week in the fridge, though!
- Gluten free and oil free vegan sour cream!
- Super quick to make! 5 minute vegan sour cream! talk about convenience!
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Tofu sour cream
Equipment
- Blender
Ingredients
- 300 g Firm silken tofu J-Basket brand works very well!
- 3/4 tbsp Lime juice Not lemon juice!
- 3/4 tbsp Apple cider vinegar White vinegar gives it a good flavor too
- 20 g Coriander Optional, to make a dip
- 1 teaspoon Garlic powder Optional, to make if more flavorful
Instructions
- Make sure you have all the ingredients
- Add everything to the blender
- Blend for about 30 seconds (until very smooth). Taste and see if it needs more lime juice, apple cider vinegar or salt
Notes
- If you are looking for a soy free cream, you can substitute the tofu with 150 g of raw cahews soaked overnight and 100ml of water. If you do that, you will need to blend for much more time until it is really creamy! or try our sunflower seed cream.
- I love to add coriander and garlic, here is where you can get creative! Let me know what you tried!
- Do not replace lime juice with lemon juice! the result will be very different
- Firm silken tofu is key here to obtain a smooth creamy result. Normal firm or extra firm tofu can make this crumbly!
- The combination of vinegar + lime juice is excellent to produce the tangy flavor characteristic of “dairy” products
- As always, calories depend on the tofu. This should be a very light and high protein because tofu is just like that 🙂
Great recipe! I loved the instructions, so easy to follow!