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This tofu sour cream is tangy and has a dill flavour option. It will be ready in 5 minutes with only a few simple ingredients!
If you thought you couldn’t have sour cream on a plant-based diet, think again! This tofu sour cream recipe may not taste exactly like a regular sour cream, but it is a great vegan substitute for sour cream.
Tofu is incredibly versatile and can take on various flavours in sweet and savoury dishes. That’s why it is perfect for this vegan sour cream recipe.
What type of tofu is needed for this vegan sour cream recipe?
Most soft-textured recipes that use tofu call for silken tofu. That is what I recommend for this recipe, but soft regular tofu will work as well.
Any type of silken tofu will work. Some packages have firmness levels, and as long as it is silken, the firmness can be anywhere from soft to firm.
In some areas, it may be difficult to find silken tofu. As an alternative, you can use regular tofu, but make sure it is labelled as soft. When I tested this recipe with regular soft tofu, it was a bit thinner than a sour cream texture, so make sure you very gently squeeze out as much water as you can and pat it dry.
Different flavour options
I have some different flavour options for this tofu sour cream recipe: plain, onion, or dill.
The reason I am offering some different options is because everyone has their own taste preferences. Some people may like this vegan sour cream just plain, while others may only like it with the added onion and/or dill.
The plain option only includes tofu, lemon juice, and apple cider vinegar. If you don’t like the taste of tofu, this option may not be for you. You can always give it a try as you’re making it and add the other ingredients if you don’t like the taste of plain tofu sour cream.
This version starts with the plain sour cream, and you just need to add ½ teaspoon of onion powder. This option is great for anyone who thinks the taste of tofu is a bit too strong in the plain version.
The dill version of this vegan sour cream is the same as the onion flavour above, with one teaspoon of dill weed added.
This is personally my favourite version, but I am obssessed with dill! And it will still taste great on a baked potato or with some tortilla chips.
How to use this tofu sour cream
- On a baked potato
- As a chip dip
- On a taco
- In a wrap
- As a veggie dip
- On top of chilli
- In a 7 layer dip
Other great dips for baked potatoes or tortilla chips:
PIN IT FOR LATER!
Tofu Sour Cream (Vegan)
- Food processor
- 350 g silken tofu * (see note below)
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- ½ teaspoon onion powder (optional – see note)
- 1 teaspoon dill weed (optional – see note)
- Add ingredients to a food processor and blend until smooth.