Tangy, creamy and delicious this vegan sour cream is just as tasty as the traditional version and complements any Mexican dish!
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
Inspired by Oh She Glows Homemade Vegan Sour Cream
Tangy, creamy and delicious this vegan sour cream ticks all the boxes and compliments any Mexican dish!
- 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
- Place all ingredients in a food processor, blender or high speed blender, and blend until well mixed. Taste and adjust seasonings to desired taste.
- 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.
Laura says
This is really good – and looks so creamy! Definitely bookmarking this!
veggiesdontbite says
Thanks Laura! It is definitely creamy. The silken tofu version is lighter than the cashew one so it depends on what you are looking for.
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!
Alison says
LOVED it!!! So tasty , been using it all week!! Thanks so much for a lovely recipe 🙂
veggiesdontbite says
So happy to hear! Yay! Thanks so much for sharing your review!
quiltykanuck says
That sounds delicious. If we have garlic allergies, what do you think might replace it?
veggiesdontbite says
Hmmmm, maybe some onion powder?? Or you can leave it out. The original recipe I used as a guide from Oh She Glows doesn’t use it. I just put it in for a little added flavor.
quiltykanuck says
Oh! I know that site… I might just leave it out. We cannot have any of the allium family : Onions, green onions, ramps, garlic, shallots, chives, leeks… But we manage fine. I love finding alternatives. 🙂
Thank you!
veggiesdontbite says
You’re welcome! It’s just as good with it out! My recipe has a little more tang, which we like, but you can reduce that too.
Dina says
It looks delicious, I can’t wait to try it. Keep some for me please.
Thank you
veggiesdontbite says
It’s very good but I couldn’t even keep any for me! The boys ate it all!
veggiesdontbite says
Awesome! Thanks for the mention!
Chelsie says
Thank you for the recipe! Can it be frozen? I can’t seem to use it quickly enough.
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!
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!
veggiesdontbite says
Thank you Izzy! I saw your link up on the cake and it looks delicious!
Izzy | Ninety-nine Jam Jars says
I’ve just used a slightly tweaked version of your recipe in a sour cream cake and icing: http://www.ninetyninejamjars.com/2016/03/russian-sour-cream-cake.html
It worked perfectly 🙂 Thank you for sharing!
veggiesdontbite says
Thanks for linking back to me and the credit! Looks like a delicious cake!
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!
veggiesdontbite says
Thank you Marianne!! I’m so happy you loved it!!! The chipotle sounds divine!!
Emily Kemp says
I’m a bit of a sour cream addict, so happy I stumbled across this healthy version!
Marla says
Great vegan sour cream recipe. Thank you!
veggiesdontbite says
Hi Marla! Thanks so much! Glad you enjoyed it!
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?
veggiesdontbite says
Hi Beth! I think it depends on the recipe but it should work ok! Let me know if you try it!
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!
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!