Vegan Tofu Sour Cream

This ultra simple tofu sour cream makes for such a great dairy-free alternative. It is flavorful + just perfectly tangy, silky in texture, fully plant-based and high-in-protein. Done in 5 minutes and amazing over tacos, enchiladas, with nachos, potatoes and so much more.

Prep Time5

Cook Time0

Total Time5

Course: Sauce

Cuisine: American

Keyword: avocado cream, healthy, plant-based, Vegan, vegetarian

Servings:

Calories: 49kcal

Author: Jessica Laroche

Equipment

Blender

Ingredients

12 oz silken tofu
2 tbsp lemon juice
½ tbsp apple cider vinegar
⅛-¼ tsp garlic powder optional
½ tsp salt or to taste

Instructions

To a blender, add the silken tofu, lemon juice, apple cider vinegar, garlic powder (start with ⅛ tsp) and salt. Blend on high until smooth and creamy. Taste and adjust seasoning to your liking.
If you can, transfer the sour cream to the fridge for a few hours before serving to allow it to intensify in flavor and thicken a bit. Serve over tacos, enchiladas, nachos, fajitas, burritos and over baked potatoes.

Video

Notes

Keep the sour cream in an air-tight container for up to 5-7 days. Do not freeze.
If planning on using this sour cream in a sweet recipe, then omit the garlic powder.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition