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A glass bowl filled with vegan sour cream with a sprig of dill on top of a dark towel.

Plant Based Sour Cream with Tofu - No Nuts!

This easy to make plant based sour cream is made with tofu - no cashews or nuts! It is so smooth, creamy, rich, and a great homemade vegan sour cream to use in recipes or on top of tacos! 
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Sauces
Cuisine: American, Polish
Calories: 33
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz silken tofu
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon vinegar optional

Equipment

  • blender or food processor
  • Mixing bowl
  • measuring cups
  • Measuring spoons

Method
 

  1. Mix the sour cream. Place all ingredients into a food processor or high-speed blender and blend on medium speed for 2 minutes, or until smooth and combined. Scrape the sides of the blender as needed to incorporate all ingredients. Taste for seasoning and adjust til it’s just right.
  2. Store and serve. Transfer the sour cream into an airtight container and store in the fridge for 30 minutes to firm up. Serve immediately or for up to three days after making. Use as it or as the base for other recipes. Enjoy!

Notes

  • How to Store 
    • Store tofu sour cream in an airtight container in the fridge for up to three days after making. 
    • Unfortunately, you can’t freeze this recipe as freezing it changes the texture of the tofu. It’s best when made and enjoyed fresh.