Skip to main content New<> this month
Get the Allrecipes magazine

Vegan Tofu Sour Cream

Rated as 3.6 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


10 m servings 26
Original recipe yields 10 servings


{{model.addEditText}} Print
  1. Blend tofu, lemon juice, canola oil, apple cider vinegar, sugar, and salt in a blender until smooth and creamy; refrigerate.

Nutrition Facts

Per Serving: 26 calories; 1.6 0.9 1.9 0 141 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

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 Mex...

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 ...

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 o...

I found this recipe really vinegary and too sweet. I couldn't eat it. My kids liked it though