This dairy free sour cream is amazing! Light, tangy, and creamy – perfect to top your burritos, tacos, baked potatoes, and more!
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Sometimes a recipes just calls for a dollop of sour cream to top it off. Spicy Mexican dishes are perfect for a spoonful of this cool, creamy sauce!
There are several dairy free sour creams on the market, but most of them contain either palm oil or coconut oil. Neither of these ingredients are acceptable on an oil free vegan diet. And I really don’t care for the flavor of coconut in my sour cream. These products are also quite expensive.
I’ve been working on my non-dairy substitute for sour cream for a while, trying to get just the right amount of tang for my preference. I’ve added some cashews to this tofu sour cream recipe to give it some additional creaminess, but if you are avoiding nuts, feel free to leave them out. The sour cream will still be amazing!
This sour cream substitute costs much less to make than those similar products in the store. And this recipe doesn’t contain any of the unidentifiable ingredients that are often found in the store bought products. In fact, it’s made from just 6 simple ingredients!
You’ll love this non-dairy sour cream because it’s:
- Quick & Easy
- High in protein
- Gluten free
- Made from natural ingredients
- Deliciously dairy-free
What is vegan sour cream made of?
- Lite firm silken tofu – this tofu can be found in most grocery stores or natural food stores. It is sometimes in the refrigerated section, and sometimes on a shelf, as it is a shelf-stable product.
- Raw cashews – these are optional, but add to the creaminess of the sour cream.
- Lemon juice and white wine vinegar – to create the tangy flavor of sour cream.
- Citric acid powder – just a pinch. This gives a bit more tanginess, without adding more of the distinct flavor of lemon juice or vinegar.
How to make this dairy free sour cream substitute
If you don’t have a high speed blender like a Vitamix or Blendtec, you will need to soak your cashews. Place them in a bowl of water and soak overnight, or at least for 5 to 8 hours. If you forget to soak the cashews, you can place them in a pot of water, bring the pot to a boil, and continue boiling the cashews for 10 to 15 minutes, until they are soft.
I have found that boiling the tofu helps remove the “beany” taste and results in a better tasting sour cream. Bring a small pot of water to a boil, add the tofu, reduce the heat to medium high, and boil the tofu gently for 3 minutes. Then drain the tofu an add it to your blender.
Add the remaining ingredients and blend until it is completely smooth. Transfer to a jar or container, and refrigerate until you’re ready to use it. This vegan sour cream will thicken a bit when it is chilled.
Ways to use this non-dairy sour cream
Dollop it on a baked potato or my Cheesy Fiesta Potatoes, spoon it over burritos, tacos, and enchiladas, or top a bowl of chili. Stir a bit into pasta sauces to make them creamy. Or use it as a base for dips and sauces. You can flavor the sour cream by mixing in your favorite herbs and spices. How about some chipotle for a spicy sour cream? Or maybe some chopped fresh dill!
Frequently asked questions:
Stored in an air tight container in the refrigerator, this sour cream should keep for a week to 10 days.
Unfortunately, this recipe doesn’t freeze well. Freezing changes the consistency of the sour cream.
Other silken tofu will work, but I wouldn’t try using regular tofu because the result will not be as creamy.
Looking for more easy condiment and sauce recipes? How about these?
- Roasted Garlic Hummus
- Vegan Mayonnaise
- Cashew Cheese Sauce
- Vegan Ranch Dressing
- Vegan Chipotle Mayo
- Easy Berry Sauce
- Vegan Hollandaise Sauce
- Quick & Easy Pizza Sauce
- Easy Vegan Pesto
- Vegan BBQ Sauce
- Enchilada Sauce
- Vegan Honey Mustard Dressing
- Creamy Italian Dressing
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Vegan Sour Cream
- 12.3 ounces lite firm silken tofu
- ½ cup raw cashews
- 2 tablespoons lemon juice
- 1 teaspoon white wine vinegar
- ¼ teaspoon salt
- 1/16 teaspoon citric acid crystals
- If you don't have a high speed blender, soak the cashews in bowl of water for about four hours or overnight. Drain and rinse the cashews. If you forget to soak them, boil them for 30 minutes and then drain.
- Place the block of silken tofu in a pot of boiling water and boil gently for 3 minutes. This will remove any "beany" taste.
- Drain the tofu and add it to a blender with the cashews and remaining ingredients. Blend until smooth.
- Taste to see if you want to add more lemon juice, vinegar, citric acid, or salt.
- Store in an air tight container in the refrigerator for up to 10 days.
Nutrition calculations are approximate.