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 a submergible, wand blender as I feel it’s faster and easier.

 

Sour Cream {vegan}

 

Vegan Sour Cream

1 pkg (350/12oz) Firm 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/if necessary). Store in refrigerator for 7 – 10 days.

 
 

14 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!

    Reply
  2. 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!

    Reply
    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.

      Reply
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  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.

    Reply
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