A creamy, rich and decadent Tofu Sour Cream. Serve it on tacos, enchiladas, chili and more.
I have a confession to make. I've always had a love affair with sour cream. Whether it be on tacos, enchiladas, chili or served right out of the container, you name it, I've put sour cream on it! But now that I'm vegan, creating a vegan sour cream that reminds me of the real deal has been challenging. Getting the right blend of sour and creamy is delicate; it can even be touchy. What's a vegan food goddess like myself supposed to do? My 10-Minute Tofu Sour Cream just might be the answer.
If you're looking for a vegan sour cream that's easy to make and tastes great, this creamy Tofu Sour Cream goes from prep to plate in 10 minutes or less and is actually good for you, too. It pairs well with my Vegan Mushroom Stroganoff and adds a tangy, creamy twist to my One-Pot Vegan Enchiladas, my Smoky Sweet Potato and White Bean Enchiladas and my Kick-Ass Sweet Potato and Persimmon Chili. Ohhhh, and let's not forget my Spicy Jackfruit Tacos, my Crispy Coconut-Pumpkin Cauliflower Tacos and my Raw Walnut Tacos. This 10-Minute Tofu Sour Cream is rich and creamy with a subtle hint of sweet and sour. It's a delicious, vegan alternative to real sour cream..
If you make this 10-Minute Tofu Sour Cream, it's be awesome if you take a photo and tag it #veganvigilante1 on Instagram. If you'd like to connect with me, please follow me on Facebook, Pinterest and Twitter. I appreciate you for taking the time to read about me and my vegan recipes. I’d love to hear what you think so please leave your comments after the post. If you have questions or want to share a recipe of your own as a guest blogger, please email me at [email protected].
For more sauces, condiments and other stuff, please see my Sauces, Dips and Condiments Section.
I have hundreds new vegan recipes swimming in my head at all times. I usually post about 2-3 recipes a week and am always open to suggestions. If you’d like to support my work, please sign up for my newsletter so you never miss a recipe. See you in the kitchen!
📖 Recipe
10-Minute Tofu Sour Cream
Ingredients
- 12 oz silken tofu
- 2 tablespoon olive oil extra virgin
- 2 tablespoon lemon juice approx. ½ medium sized lemon
- 2.5 teaspoon blue agave nectar or other natural sweetener
- ½ teaspoon sea salt
- ⅓ to ½ cup water use only if needed when using firmer tofu
Instructions
- Add all ingredients except water to food processor. Pulse until well-blended, about 3 minutes.
- Add water sparingly, just to get the right consistency. If you use firmer tofu, you will have to use more water and vice versa. Pulse until creamy, about 2 more minutes.
- Serve on your favorite dish. Refrigerate left-overs up to a week.
Valerie V Kurtz says
You're welcome! I look forward to trying more of your recipes. Coincidentally, I became vegan in 2016, too. Carnivore to vegan overnight and I've never regretted it.
Deborah says
Really? Me too, overnight. Now I just have to stop eating French fries and fattening vegan stuff! LOL. If you have any questions about any of the recipes, just email me at info(at)oohlalaitsvegan(dot)com. I'll respond the same day, usually very quickly. Thanks again dear!
Valerie V Kurtz says
Excellent! I'll wait to add my 5-star rating/comment to that page. It's soooo good! Thank you!
Deborah says
I'm so glad you like it. I made it when I first went Vegan, probably in 2016. It needs an update but I remember it being pretty darn good. I adapted it from a non-vegan stroganoff recipe I used to make when I was vegetarian. Thanks again! Appreciate you for trying my recipes!
Valerie V Kurtz says
I'm curious if this will this come together without the oil? I don't generally cook with oil, so don't have any on hand. I'm making your mushroom stroganoff and thought I'd use your sour cream recipe, too!
Deborah says
Hi Valerie. I think it would work just fine, although I’ve never made it oil-fee. U may have to add a bit more water and lemon juice to taste. Let me know how it turns out. These are old recipes but I’m telling u the mushroom stroganoff is the bomb!
Valerie V Kurtz says
I made the sour cream without the oil and it was fine. I didn't add any water, but doubled the lemon juice to get the right twang. I made the stroganoff, too! I'll comment on that page, but will say you weren't wrong! LOL!
Deborah says
Yay, that makes me soooo happy Valerie! I haven't made the stroganoff for a long time. I think I will remake it and add new pictures due to your inspiration!