This vegan tofu sour cream is a great dairy free alternative. It is delicious and so simple to make.

With just four ingredients, you could whip up this vegan condiment easily to accompany your favourite dishes such as nachos, tacos, chips, crudités or jacket potato.

Who doesn’t love sour cream? It is creamy, tangy and refreshing all in one mouthful.

It is the pinnacle topping for tacos, chilli, nachos and much more.

I was delighted to try this new recipe using silken tofu as the main ingredient.

It is such a simple recipe I cant believe I hadn’t thought of it before, especially since I use silken tofu for lots of other recipes such as this Silken Tofu Chocolate Mousse and Silken Tofu Scrambled Eggs.

This vegan sour cream is a delicious dairy free alternative.

It gains thickness from the blended silken tofu, while also providing a good level of high protein.

It becomes even firmer after refrigeration and refreshing.

What is Sour Cream?

Traditionally, sour cream is the fermented cream from dairy with lactic acid, leaving a tart and rich condiment to add to baked goods, savoury dishes or potatoes.

It originated from Russia in approximately the 17th century.

Obviously dairy is not vegan so here we are making our delicious alternatives without missing out.

I was also very glad to discover a nut free version vegan sour cream, as my boy is highly allergic to all nuts, but especially cashews.

It is a dairy, nut, gluten, coconut and oil free sour cream, ticking some boxes for certain dietary needs.

What Tofu To Use?

Although this recipe uses silken tofu, you can use firmer tofu also and simply tweak the amount of vinegar to your desired taste and consistency.

The shelf stable tofu tends to have less liquid so you will need to gauge a suitable texture based on what tofu you use, and drain refrigerated tofu well.

In terms of ingredients and consistency, I have found this plant based tofu sour cream to come out with the best result with silken tofu similar to the one below.

This is one of my all time favourite vegan soured cream recipes now and a firm staple for our family meal times.

It actually tastes better than any store bought ready made vegan soured cream, and I really dislike all the added coconut to vegan alternatives as it tastes too strong. 

The simple ingredients mean it’s easy to get together.

It can be made even firmer in consistency once refrigerated additionally, but by all means is ready to eat straight away!

It is simply more refreshing when eaten cool.

How to Store Vegan Tofu Sour Cream

You can store this vegan sour cream in a clean, airtight container in the fridge for up to a week. I must admit however it rarely lasts that long in our house and it is usually munched up by then.

It is not recommended to freeze this as it will not defrost nicely and will have a strange texture.

How to use this Silken Tofu Sour Cream

This dairy free sour cream is a great option for baking and add a whole other level of richness and moistness. 

However omit the garlic powder if using this for sweet treats otherwise it may not be very pleasant!

We often make this for our beach picnics with crisps and veggie sticks. It also goes down a storm during mexican style meals and is passed around the table fervently.

Some examples on what this plant based sour cream pairs great with:

• Baking
• Nachos
• Chips
• Chilli
• Tacos
• Baked Potatoes 
• Crudettes 

How to Make This Vegan Soured Cream

Ingredients you will need

• 300g silken tofu
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1 tsp garlic powder (optional)
• Sprinkle of chives to garnish (optional)

Method

1. Drain any excess liquid from the silken tofu
2. Place all ingredients in a blender and blend until smooth and creamy
3. Serve with your favourite dishes

Equipment Notes

When using a blender a big blender it can often cause waste and awkwardness by the ingredients splashing around the sides.

Then trying to scoop is out even with a spatula can be a task and wasteful.

There are two really good mini blenders out there that are perfect when working with smaller quantities of ingredients.

The Ninja Food Chopper and the Kenwood Food Chopper are ideal for this scenario.

I absolutely adore making my own  condiments, so my mini blender is truly my number one kitchen utensil. 

Tips

1) If using this for baking and sweet foods you can omit the garlic powder.

You could firm the sweet version up more with icing sugar

2) Store this dairy free sour cream in the refrigerator for up to one week in an air tight container

3) Serve with nachos, chips, chilli, jacket potato – all your favourite sour cream accompaniments!

4) This plant based tofu sour cream is ready to eat upon blending, however tastes super refreshing having been cooled down in the fridge

Pair this sour cream with our delicious Guacamole Recipe and you will have double dipping delight.

It also pairs beautifully with our hot Vegan Buffalo Sauce recipe.

You may also love our delicious Fasole Batuta, Traditional White Bean Dip.

If you decide to make this recipe please do leave a star rating and comment.

We love to hear how you are getting on with your creations. You can also find us on Instagram @yumveganblog, please do tag us and use #yumvegan so we can find and feature you!

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