Vegan Tofu Powered Sour Cream
Transform your plant-based kitchen creations with this rich and creamy Vegan Tofu Powered Sour Cream, a dairy-free alternative that's as versatile as it is delicious. Made in just 5 minutes with protein-packed silken tofu, zesty lemon juice, apple cider vinegar, and a touch of nutritional yeast for umami depth, this recipe delivers tangy flavor and velvety texture without the guilt. A splash of unsweetened plant-based milk ensures the perfect consistency, while garlic powder and salt add savory notes that make it a standout condiment. Perfect for dolloping on tacos, swirling into soups, or serving as a dip, this vegan sour cream is a fridge staple you'll keep coming back to. Plus, it's gluten-free and packed with wholesome ingredients, making it a must-try for those looking to add a healthy twist to their favorite recipes!
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Recipe Information
Ingredients
- 1 block (14 ounces) silken tofu
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon nutritional yeast
- 0.5 teaspoon salt
- 0.25 teaspoon garlic powder
- 2 tablespoons unsweetened plant-based milk (e.g., almond, soy, oat)
Instructions
Drain the silken tofu to remove excess liquid, but do not press it as you want it to retain some moisture for creaminess.
In a blender or food processor, add the silken tofu, lemon juice, apple cider vinegar, olive oil, nutritional yeast, salt, garlic powder, and plant-based milk.
Blend until completely smooth and creamy, scraping down the sides as needed. This should take about 1-2 minutes.
Taste the sour cream and adjust the seasoning if necessary. Add more lemon juice for extra tang, a pinch of salt for seasoning, or a splash of plant-based milk for a thinner consistency.
Transfer the mixture to an airtight container, and refrigerate for at least 1 hour to allow the flavors to meld and the sour cream to thicken slightly.
Serve chilled as a topping, dip, or side. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1024 mg | 45% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 190 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
