Vegan Sour Cream

This the only sour cream I use. Not just because it’s cheaper than it’s commercial, dairy-free counterparts, but because (in my opinion) it tastes way better too!  Use it as a vegan “egg” in baking, in dips, or to top baked potatoes. Honestly, I have yet to find an application where it can’t be used just like dairy based sour cream would.

Things to know:

-Don’t be tempted to use all lemon juice or all apple cider vinegar. The combination creates a taste that is tart but not distinguishable as one flavour or the other.

-Although it’s perfectly usable right a way, I find the flavour is better after allowing it to rest for several hours or overnight.

-A standard, upright blender will do the job, but I prefer using my wand blender as I feel it’s faster and easier.


Sour Cream {vegan}


Vegan Sour Cream

Recipe Type: condiment
Makes: approx. 2 cups

Sour Cream {vegan}


  • 1 pkg (350/12oz) Silken Tofu
  • 2 tbsp Canola or Grapeseed Oil
  • 1 tbsp Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Agave Nectar (or granulated sugar)
  • 1/4 tsp Salt



Place all ingredients in a blender and blend until completely smooth, scraping down the sides when necessary*. Store in refrigerator for 7 – 10 days.


*I use my wand blender as I feel it’s faster and easier.


15 thoughts on “Vegan Sour Cream

  1. Barb@ThatWasVegan

    I am SUPER excited to try this because a.) I love vegan sour cream, b.) I have all the ingredients to make this in my pantry already, and c.) it’s gonna taste SO GOOD on my next sofritas burrito!

  2. Randi

    This looks yummy! I usually make a cashew cream for my sour cream sub, but I’d like to try this to switch it up. Thanks for sharing!

  3. Briana Rose

    Is there a way to omit the tofu and use a substitute? Sour cream is the only thing I miss being vegan!! Many thanks for any suggestions!

    1. Starr

      I have seen sour cream recipes that are cashew or coconut based, but I highly doubt they would work as a 1:1 swap here. I suggest looking for a recipe designed for those ingredients instead of trying to alter this one, if tofu is an issue.

  4. Joelle

    I’ve been having trouble finding Tofutti sour cream so I thought I would try this for my veggie fajitas. I tried a cashew sour cream recipe and it was just OK. This was so easy and delicious and better than Tofutti! I will never buy vegan sour cream again. Thanks for a great recipe.

  5. jkaybay

    Good timing – I have a veggie stir fry and some flour tortillas that I want to combined tonight, but it needs something creamy to go with the spicy stir fry 🙂 Thanks!

    1. Starr @ The Misfit Baker Post author

      Hi Berenice! When making dips and sauces, silken tofu really is the way to go, as it’s far smoother and creamier than regular tofu. However, if you can’t find silken tofu, you can substitute with a soft or extra soft regular tofu, but be aware that they may contribute a slight “tofu” flavour to the sour cream. I do not recommend anything firmer than soft (medium, firm, etc…), they are too dense and would affect the texture and flavour of the sour cream.

  6. Sarah

    This is the best vegan sour cream I’ve ever eaten. The flavor is much more neutral than cashew-based recipes and it’s super creamy. Old post, but this is was a big hit!

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