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+ servings

Tofu Sour Cream (Vegan)

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!
Total Time5 minutes
Course: Condiment
Cuisine: Vegan
Servings: 4
Calories: 51kcal
Author: Bree Sheree

Equipment

  • Food processor

Ingredients

  • 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)

Instructions

  • Add ingredients to a food processor and blend until smooth.

Notes

*I have tried this recipe with soft silken tofu and firm silken tofu. It works with both, so any firmness of silken tofu should work. If you can’t find silken tofu, a soft regular tofu will work, but make sure you drain as much of the water as you can and pat it dry or else the texture will end up being a bit too thin.
You can try this recipe with just the first 3 ingredients listed, but if you don’t like the tofu taste, you will probably want to at least add in the onion powder. I personally don’t enjoy the taste without the added onion powder, so you can try it without and add it if you find the tofu taste too strong.
If you want a dill-flavoured sour cream, add the onion powder and dill weed.
This recipe makes a total of approximately 1 cup. One serving is ¼ cup.
Store in an airtight container in the fridge. It will thicken slightly when cooled. Use within about 5 days.

Nutrition

Calories: 51kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg