Sometimes it’s nice to have a dairy-free sour cream substitute that’s a little lighter and more “whole” than many of the vegan sour creams on supermarket shelves. And it’s east to whip up your own in minutes. You can use this vegan sour cream as a topping for tacos, baked potatoes, salads, sandwiches, lentil burgers, and beyond. Plus, you can use it as a sour cream substitute in recipes, such as dips, casseroles, and desserts.

Check out my step-by-step guide for this recipe here.

Vegan Sour Cream

(9 votes, average: 4.89 out of 5)
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4.9 from 9 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 12 servings
• Diet: Vegan

Description

You can make a healthy, lighter, more “whole” vegan sour cream easily with only 5 ingredients in just a few minutes to serve on your favorite plant-based dishes, from tacos to baked potatoes.

Ingredients

• 4 ounces extra firm tofu (about 1/4th package)
• 1 tablespoon extra virgin olive oil
• 1 ½ lemons, juiced (about 3 tablespoons)
• 1 teaspoon white vinegar
• Pinch sea salt (optional)

Instructions

1. Place tofu, olive oil, lemon juice, and vinegar in the container of a small blender (may use immersion blender or traditional blender). May add pinch of salt, if desired.
2. Process until very smooth.
3. Store in an airtight container in the refrigerator for up to one week.
4. Makes about ¾ cup.
5. Serve with tacos, lentil patties, soups, bowls, sandwiches, wraps, and burritos.

• Category: Dip
• Cuisine: American

Nutrition

• Serving Size: 1 tablespoon
• Calories: 20
• Sugar: 0 g
• Sodium: 1 mg
• Fat: 2 g
• Saturated Fat: 0 g
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 1 g

Keywords: vegan sour cream, how to make sour cream

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