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Vegan Sour Cream

Sharon Palmer

Make your own light vegan sour cream in a few minutes, using tofu and a few other ingredients.

Sometimes it’s nice to have a dairy-free sour cream substitute that’s a little lighter and more “whole” than many of the vegan sour creams on supermarket shelves.  And it’s east to whip up your own in minutes. You can use this vegan sour cream as a topping for tacos, baked potatoes, salads, sandwiches, lentil burgers, and beyond. Plus, you can use it as a sour cream substitute in recipes, such as dips, casseroles, and desserts. Follow along with my step-by-step guide for making this recipe.

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Vegan Sour Cream

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan


Make your own light vegan sour cream in a few minutes, using tofu and a few other ingredients.



  • 1/4th of 1-14 ounce package of extra firm tofu, drained (about 4 ounces total)
  • 1 tablespoon extra virgin olive oil
  • 1 ½ lemons, juiced (about 3 tablespoons)
  • 1 teaspoon white vinegar
  • Pinch sea salt (optional)


  1. Place tofu, olive oil, lemon juice, and vinegar in a the container of a small blender (may use immersion blender or traditional blender). May add pinch of salt, if desired.
  2. Process until very smooth.
  3. Store in an airtight container in the refrigerator for up to one week.
  4. Makes about ¾ cup.
  5. Serve with tacos, lentil patties, soups, bowls, sandwiches, wraps, and burritos.
  • Category: Dip
  • Cuisine: American


  • Serving Size: 1 tablespoon
  • Calories: 20
  • Sugar: 0 g
  • Sodium: 1 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 1 g

Keywords: vegan sour cream, how to make sour cream

Try serving this plant-based condiment with the following recipes:

Easy Vegan Tacos with Refried Beans and Corn Salsa
Burrito with Refried Beans and Corn
Vegetable Fajitas

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