Are you dying for some dairy-free sour cream to top your grilled cauliflower tacos? We’ve got you covered with this decadent vegan sour cream without cashews – follow our 5-minute recipe below!
We don’t eat sour cream often, but there are a few dishes that just are not the same without it. A big plate of nachos, vegan pierogies, and, of course, tacos of all flavors and ingredient combinations need a dollop of the creamy tang of sour cream.
Just because vegans can’t eat sour cream doesn’t mean we should be missing out, which is why we created this simple recipe for vegan sour cream to take our vegan dishes from pretty good to excellent!
Not only does this tofu-based sour cream contain exclusively plant-based ingredients, but it also contains loads of extra protein and lower fat levels compared to the fat-laden, low-protein original.
With the help of a blender or a high-powered food processor, you can whip up a batch of this plant-based sour cream in less than 5 minutes. It keeps quite well in your fridge for up to 5 days, so you can easily have a batch ready for all of your meals that need some dreamy sour cream!
Non-Dairy Sour Cream - Nutrition Information
Per serving: 2 Tbsp
Calories: 33 kcal; Fat: 3 g; Sodium: 145 mg.
Homemade Vegan Sour Cream Recipe - FAQ
Is sour cream vegan?
Traditional sour cream is just about as far from vegan as a food can be. Producers add lactic acid to dairy cream, which then ferments in a process called “souring.” Sour cream is almost 100% dairy, making it unsuitable for a vegan diet.
What is vegan sour cream?
Vegan sour cream has the same tart, creamy flavor of your favorite condiment without any dairy or animal products typically found in the classic version.
While all vegan sour cream is dairy-free, there are various ways to make a vegan alternative to sour cream. We made our silken tofu sour cream to achieve that perfectly creamy texture while adding extra plant-based protein to the mix.
Another popular vegan replacement for sour cream contains blended raw cashews – the texture is excellent. Still, the high cost of the cashews can be a bit of a deterrent, and it’s unsuitable for anyone with nut allergies.
Other common ingredients in vegan sour cream include salt, water, fresh lemon juice for tang, and sugar.
Can I use another type of tofu?
Silken tofu or soft tofu is the best option for making sour cream because it has the right creamy texture to build a great base.
If you can’t find silken or soft tofu, you can use drained firm tofu instead. Press your soft tofu in a tofu press for 15 mins, then continue with the recipe as usual. Keep in mind that firm tofu has much lower water content, so add ¼ c. of water into the blender, process, and add more water as needed until you get the right consistency.
How long does a vegan sour cream substitute last in the fridge?
You can store this vegan substitute for sour cream in a sealed container in the fridge for up to 5 days. If your vegan sour cream sits in the refrigerator for a few days, give it a quick stir before serving, in case any ingredients have separated.
Can I freeze vegan sour cream?
You can freeze our dairy-free sour cream in the sealed freezer bag or airtight container for up to 6 months.
When you’re ready to use your sour cream, remove the container from the freezer and place it in the fridge to thaw for ~24 hours. Beware that you may need to blend the sour cream again upon thawing, as the ingredients will likely separate.
Do I need to use coconut sugar?
Sugar gives balance to the sour tang of this vegan sour cream. If you prefer your sour cream tangier or are on a sugar-free diet, you can omit the coconut sugar if you like.
Or, if you want to add a sweetener but don’t want to use coconut sugar, you can substitute for white sugar, brown sugar, raw sugar, maple syrup, honey, or a few drops of stevia.
Do I need to include the oil?
Canola oil helps to bind the sour cream and give it an even smoother, creamier texture, but your vegan sour cream will still be delicious without it if you choose to omit the ingredient.
Uses for Sour Cream
Much like classic sour cream, this homemade vegan sour cream tastes good on almost everything!
Here are a few of the very best uses for this vegan sour cream:
- Taco topping
- Condiment for nacho dipping
- Vegan pierogies
- Baked regular or sweet potatoes
- Topping for your favorite blended soups
- Potato salad dressing
One of our all-time favorites is to make tzatziki with this sour cream base! This garlicky dill sauce works perfectly on vegan chicken or bean wraps.
Simple Vegan Tzatziki
- 1/2 large organic cucumber, unpeeled & finely grated
- 1 1/2 c. non-dairy sour cream (see recipe above)
- 3 large cloves of fresh garlic, peeled and finely minced
- 1/4 c. fresh dill, finely chopped, or 2 Tbsp dried dill
- 1 pinch of fine sea salt and black pepper, to taste
- 1 1/2 Tbsp fresh lemon juice
- 1-2 Tbsp extra virgin olive oil
- Clean your large cucumber, then slice it in half widthwise. Place ½ back into the fridge for another use.
- With the remaining half of the cucumber, finely grate it with the skin on. This should yield you ~1 c. of grated cucumber.
- Set a fine-mesh strainer over a small-sized mixing bowl and squeeze out the excess water with your hands. Alternatively, you can wrap the grated cucumber in a clean, thin dishtowel and squeeze out the excess by hand. You’ll want to squeeze well until the remaining cucumber looks to be ~ ¼ c.
- Place the drained cucumber in a large-sized mixing bowl with all your other ingredients – vegan sour cream, minced garlic, dill, salt, pepper, olive oil, and fresh lemon juice. Stir the ingredients well to combine.
- Taste the tzatziki, adjusting the flavor as needed with more salt, pepper, garlic, lemon, or dill.
- Serve and enjoy your tzatziki immediately with your favorite Greek recipe, like vegan falafel, tabbouleh, and more! Or store your vegan tzatziki in the fridge for up to 5 days.
Final Note on Substituting Sour Cream
Vegan substitutes for sour cream don’t have to taste strange, though we find some of the grocery store alternatives strangely sweet. That’s why we love making our own – no strange flavors and easy to whip up!
We hope you enjoy your vegan sour cream as is or mixed into your favorite dip or tzatziki!
Vegan Sour Cream Recipe: Nut-Free, Plant-Based Alternative Made with Silken Tofu
1 - 12-oz block of silken tofu, or 1 1/2 c. soft tofu, well-drained
2 Tbsp fresh lemon juice
½ tsp fine sea salt
1 tsp coconut sugar
2 Tbsp canola oil or any neutral-flavored oil
Remove the tofu from its package. If using soft tofu, drain well in a tofu press for 15 mins.
Add all sour cream ingredients into a high-powered blender or food processor – silken tofu, lemon juice, sea salt, coconut sugar, and canola or other neutral oil.
Place the blender's lid on the base and process for ~30 seconds, or until all ingredients are thoroughly blended, smooth, and creamy. If you’re using soft tofu instead of silken, you may need to add a splash or two of water to achieve the right texture for your sour cream.
Serve and enjoy your vegan sour cream tofu!