You may be interested inโฆ
FREE shipping on orders $100 or more!
Your cart is currently empty!
FREE shipping? You betcha!
Orders ship in 24-hours, M-F.
Blending For Good is the
supportive
really easy
no-regrets
feel-good
lovely
special
shop-small
place to get a Vitamix
8
servings2
minutes40
kcalThis Vegan Sour Cream recipe offers a creamy, tangy alternative to traditional dairy-based sour cream, perfect for those following a plant-based diet or looking to reduce their dairy intake. Using tofu as a base and enhanced with apple cider vinegar and lemon juice for tanginess, this recipe closely mimics the texture and flavor of conventional sour cream. Quick to prepare in a high-performance blender and requiring just a short chilling time, this versatile vegan condiment is ideal for topping baked potatoes, nachos, soups, or any dish that calls for a cool, creamy garnish. It’s a simple yet effective way to add richness and depth to vegan meals without compromising on taste or texture.
1/2 package (210 g) firm tofu
1 Tablespoon (15 ml) apple cider vinegar
2 Tablespoons (30 ml) lemon juice
3/4 teaspoon (4.5 g) salt
1 Tablespoon (15 ml) olive oil
Thank you chef
Been following our recipes? Our Playbook contains 40+ favorites plus unpublished gems – all our best discoveries since 2012, beautifully organized with grocery lists and pro tips.
$39 for instant access + all future recipe additions
Get the Complete Collection โ
Do you need to press the liquid out of the Tofu first?
I’d do a quick drain, no pull press necessary.
Great recipe, didnโt change anything. My wife was missing sour cream too an thi came out perfect.
So glad it worked out for you, Nick! Sour cream really is one of those things that you miss when you go dairy-free.
Is that a package of Mori-Nu Tofu in the recipe?
We’ve used several brands, it really just needs to be any kind of firm tofu.
Leave a Reply