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Vegan Sour Cream made with silken tofu and topped with chives in a bowl with a spoon.

Vegan Tofu Sour Cream

Sam
This slightly tangy and oh-so-creamy condiment will become a staple in your fridge! You'll never buy the store bought version again!
5 from 2 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment, Sauce, Spread
Cuisine American, Oil Free, Vegan
Servings 4 servings

Ingredients
  

  • 1 block shelf stable silken tofu* 349g
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon garlic powder
  • ½ tablespoon miso white or yellow
  • 1 tablespoon nutritional yeast
  • generous pinch sea salt
  • 2-4 tablespoons water if needed

Instructions
 

  • Add all ingredients to a blender and process until smooth and creamy, stopping to press down sides if necessary. Taste and adjust salt and lemon juice. Thin with 1-2 tablespoons of water at a time to get desired texture.

Notes

* The tofu you use should be shelf stable and not the refrigerated type for the best result. I use Mori-Nu Extra Firm Silken tofu.
Storage
Vegan Sour Cream will keep refrigerated in a sealed container for up to 5 days. It may separate a little bit in the fridge, just give it a quick mix before using and you're good to go!
Keyword low fat sour cream, nut free sour cream, tofu sour cream, vegan condiments, vegan sour cream