Veggies Don't Bite

Cooking with plants and lovin' it...and ditching the gluten and {refined} sugar along the way!

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Vegan Sour Cream

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Tangy, creamy and delicious this vegan sour cream is just as tasty as the traditional version and complements any Mexican dish!

An overhead shot of vegan sour cream in a blue bowl

I am currently playing around in the kitchen trying out some new twists for a Cinco de Mayo meal. I am hosting my girlfriends in May for our monthly Bunco night and I want to take advantage of the holiday and serve some fun and tasty vegan dishes.

I needed a sour cream like dip to go with a few ideas I have, so I turned to my new cookbook by the amazing Angela at Oh She Glows. Of course she has a great recipe in there for vegan sour cream (she has just about anything you can ever want!), however, I did not have any cashews on hand so I used organic silken tofu instead.

I also used more lemon and vinegar to give it the extra tanginess we like plus added some garlic for a little extra flavor. I made it again a few days later using the cashews, because I wanted both a soy and soy free option.

Both ways turned out great and went really well with my trial dishes! Be on the lookout for some fun Mexican recipes coming up in the next month, but for now here is my take on vegan sour cream! Thank Angela for the inspiration!

Ways To Serve This Vegan Sour Cream

  • Serve with Mexican dishes such as vegan nachos
  • Use as a base for sandwiches
  • Use as a base for other dips (try mixing with vegan pesto)
  • Serve with veggie fries as a dip

A side shot of vegan sour cream in a bowl topped with parsley

Inspired by Oh She Glows Homemade Vegan Sour Cream

 

If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veggiesdontbite and #veggiesdontbite, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about delicious food!

Nutrition and metric information should be considered an estimate. Please read more about that here.


4.67 from 3 votes
A photo of vegan sour cream in a blue bowl with squeezed lemons at the side
Print
Vegan Sour Cream
Prep Time
2 mins
Total Time
2 mins
 

Tangy, creamy and delicious this vegan sour cream ticks all the boxes and compliments any Mexican dish!

Course: Appetizer, Condiment
Cuisine: American
Keyword: healthy sour cream, non dairy sour cream
Servings: 2 cups
Calories: 129 kcal
Author: Sophia DeSantis
Ingredients
  • 1 container (1 pound/454 grams) silken tofu (see note for soy free version)
  • juice of a small lemon (about 1 tablespoon)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon fresh minced garlic
  • Himalayan pink salt to taste
US Customary - Metric
Instructions
  1. Place all ingredients in a food processor, blender or high speed blender, and blend until well mixed. Taste and adjust seasonings to desired taste.
Recipe Notes
  • For a soy free version, you can use about 2 cups cashews (soaked overnight) or a non dairy plain flavored yogurt. My favorite is the So Delicious Greek.
Nutrition Facts
Vegan Sour Cream
Amount Per Serving
Calories 129 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 12mg1%
Potassium 408mg12%
Carbohydrates 7g2%
Fiber 0g0%
Sugar 3g3%
Protein 10g20%
Vitamin C 2.9mg4%
Calcium 70mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Elaine says

    I’m dairy intolerant and doing Weight Watchers. I am going to try the tofu version of this because the protein count is high and the sugar is low – perfect! I would avoid the So Delicious Coconut plain Greek yogurt alternative because it is very high in sugar and only 2 gm of protein, sadly. Can’t wait to try this, thank you for the suggestion it’s hard to find good dairy substitute recipes while trying to keep the protein count high and the sugars low!

    Reply

    • veggiesdontbite says

      Hi Elaine! Glad you found something that may work for you! I personally prefer the nut based version, but if you’re watching the calories the tofu one should work. Hope you like it!

      Reply

  2. Beth says

    I prefer tofu based recipes to nut based ones (tofu is so healthy and has much less fat), so I am definitely trying this! I have a vintage pasta dish I’d like to use it in, replacing dairy sour cream, do you think it’ll work?

    Reply

  5. Marianne says

    Just tried this and it is DELICIOUS! I added some chipotle chile and put it in a Mexican bowl (like a rice taco salad type of thing) and cannot believe how delicious it tastes!

    Reply

  7. Izzy | Ninety-nine Jam Jars says

    This really looks delicious! I was after a vegan version of sour cream to make a sour cream cake – I’ll leave out the garlic and salt and give your recipe a try 🙂 Thanks for sharing!

    Reply

    • veggiesdontbite says

      Hi Chelsie! Tofu changes texture when frozen so I’m not sure how it would be texture wise after defrosted. But perhaps if you blended it again it would work. Give it a try and let us know!

      Reply

      • Alison says

        This sounds delicious, going to make it tonight! Can I ask how long it would last in the fridge?

        Thanks 🙂

      • veggiesdontbite says

        Hi Alison! Thanks so much! I would guess that it probably lasts about 5 to 7 days in the fridge. That’s the most I’ve ever kept it. Feel free to adjust the flavors for more or less tang to suit your needs! Let me know how you like it!

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