Vegan Sour Cream

Although it doesn’t taste exactly like dairy sour cream, vegan sour cream is just as delicious and has a lovely, thick texture.

Also try my tastier (in my opinion) mock sour cream made with tofu and cashew butter.

Yield About 1 c
Time 5 minutes
  • Food processor
  • Covered container
  • ½ pound soft or silken tofu
  • 2 T lemon juice
  • 3 T grapeseed or olive oil
  • 2 t brown rice vinegar
  • ¾ t salt
Directions Process all of the ingredients in the food processor until smooth.

Transfer to the covered container and refrigerate for up to four days.

Variations There are four delicious variations on this recipe; just make the sour cream as above, then add the following ingredients and process for another 30 seconds.
  Sour cream with… Add
  Dill – ¼ c minced dill
– ¼ t white pepper
  Jalapeño – ½ jalapeño, stemmed, seeded, and chopped
  Shallot – 1 T minced shallot
  Ginger + chives – 1 T peeled, chopped ginger or ginger juice
– 1 T minced chives or scallions
Notes Soft tofu will make a thicker cream, while silken tofu will make it a bit lighter.

Adapted from Myra Kornfeld’s The Voluptuous Vegan.

  Key to abbreviations and conversions

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