This is a non-dairy sour cream alternative and stays fresh for about 5 days. Substitute any vegan sweetener for sugar and olive oil for canola. Serve over Mexican dishes and baked potatoes.

Anonymous

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.

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Nutrition Facts

24 calories; protein 1.9g; carbohydrates 0.5g; fat 1.6g; sodium 141.3mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/04/2015
This was a nice basic vegetarian sour cream that comes together in a jiffy. The lemon taste is fairly pronounced which was perfect for topping the zucchini "crab" cakes I was making. For Mexican dishes I think I'll sub lime juice for the lemon. Read More
(2)

Most helpful critical review

Rating: 1 stars
11/19/2015
I found this recipe really vinegary and too sweet. I couldn't eat it. My kids liked it though Read More
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/03/2015
This was a nice basic vegetarian sour cream that comes together in a jiffy. The lemon taste is fairly pronounced which was perfect for topping the zucchini "crab" cakes I was making. For Mexican dishes I think I'll sub lime juice for the lemon. Read More
(2)
Rating: 1 stars
11/19/2015
I found this recipe really vinegary and too sweet. I couldn't eat it. My kids liked it though Read More
Rating: 4 stars
05/20/2017
I liked this. I used lime instead of lemon and added some Sriracha to add it to my tacos. We also used it on salad. As a straight substitute for dairy sour cream I suggest reducing the amount of acidic ingredients as it is quite tangy. In the future I will use three tsp citrus and one tsp vinegar then go by taste from there. I will definitely make this again. Thank you for the recipe. Read More
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Rating: 5 stars
01/30/2018
This is a good vegan sour cream recipe. Don't expect it to taste exactly like dairy sour cream and you won't be disappointed. To better suit my personal preferences I reduce the amount of lemon juice by half omit the oil and use the tiniest pinch of Stevia instead of sugar. Read More
Rating: 4 stars
05/24/2020
This is a good, and useful recipe. Of course it's not a dead on duplicate for dairy sour cream; but, it does well as substitute. It is excellent where sour cream is part of the dish. I have not tried it in a situation where sour cream, or its stand in, is meant to play a central flavor role. Full disclosure wise, I am omnivorous myself; but, I have friends who are vegan. Not to mention friends, who have friends who are vegan. I try to accommodate people's dietary needs, and desires. Though, please don't wait until the last minute to tell me. I give this recipe very good marks. Read More
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