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Vegan Sour Cream Recipe With Tofu

This vegan sour cream is velvety smooth and delightfully rich and tasty. Try this on any Mexican dish, salads, or on sandwiches in place of mayo. It is a nice vegan twist on traditional sour cream.

Makes 2 cups

1 (14-ounce) package organic firm silken tofu

Juice of 1 lemon (about 3 tablespoons)

2 tablespoons extra virgin olive oil

1 tablespoon water

1 teaspoon apple cider vinegar

1 teaspoon yellow or Dijon mustard

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper, to taste

Using your hands, crumble the tofu into a blender. Add the lemon juice, oil, water, vinegar, mustard, onion powder, and garlic powder, and season with salt and pepper. Blend until smooth and creamy, about 2 minutes.

Taste and adjust seasonings to your liking.

Keep stored in a glass jar with an airtight lid for up to 7 days in the fridge.

Note: After blending, you can fold in 1 tablespoon of chopped fresh dill, rosemary, chives, and/or green onion.


  • Once you drain the tofu, let your child crumble it up with their hands and place in the blender.
  • Let them help you add all other ingredients then hit the on button to get the creamy vegan sour cream party started.

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