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    Home » Recipes » Homemade Sauces and Jams

    Vegan Sour Cream

    Published: Jul 13, 2020 · Modified: Oct 20, 2021 by Gaby Dimova · This post may contain affiliate links · 3 Comments

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    There are amazing vegan substitutes for almost every product. However, I have never seemed to find a good vegan sour cream substitute- so I decided to make my own. This recipe is so simple and takes no time to make. It's even nutritious and high in protein!

    vegan sour cream

    What you will need for vegan sour cream

    The star of this recipe, like in many other vegan recipes, is tofu. With a few other spices and simple ingredients.

    • 1 block of tofu
    • lemon juice
    • nutritional yeast
    • apple cider vinegar
    • garlic powder
    • onion powder
    vegan sour cream

    How to make vegan sour cream

    • First, you need to get rid of the excess water from your tofu.
    • Do this by draining all of the water from the package the tofu came in.
    • Then, use a kitchen towel or paper towel to pat the tofu down. I liked to add some heavy objects on top and leave it for a few minutes, to help get rid of the extra moisture.
    • Once you have removed the excess water, throw the tofu in a blender. Then add the lemon juice, nutritional yeast, apple cider vinegar, garlic powder, and onion powder.
    • Blend everything really well for several minutes, until everything is smooth and creamy.
    • Now just refrigerate the sour cream and add it to whatever foods you like! I love adding it to a seven layer tip, baked potatoes, tacos, or anything else you can think of.

    If you liked this vegan sour cream recipe, you might also like:

    • dairy free cream cheese
    • avocado pesto
    • homemade raspberry chia jam
    • easy homemade pasta sauce
    vegan sour cream

    Vegan Sour Cream

    Gaby Dimova
    Easy dairy free sour cream recipe that pairs deliciously with tacos, dips, etc.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 37 kcal

    Equipment

    • food processor

    Ingredients
      

    • 1 block of tofu
    • ¼ cup lemon juice
    • 2 tablespoon nutritional yeast
    • 2 teaspoon apple cider vinegar
    • 2 teaspoon garlic powder
    • 2 teaspoon onion powder

    Instructions
     

    • First, you need to get rid of the excess water from your tofu. Do this by draining all of the water from the package the tofu came in.
    • Then, use a kitchen towel or paper towel to pat the tofu down. I liked to add some heavy objects on top and leave it for a few minutes, to help get rid of the extra moisture.
    • Once you have removed the excess water, throw the tofu in a blender. Then add the lemon juice, nutritional yeast, apple cider vinegar, garlic powder, and onion powder.
    • Blend everything really well for several minutes, until everything is smooth and creamy.
    • Now just refrigerate the sour cream and add it to whatever foods you like! I love adding it to a seven layer tip, baked potatoes, tacos, or anything else you can think of!

    Nutrition

    Calories: 37kcalCarbohydrates: 3gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 3mgPotassium: 137mgFiber: 1gSugar: 1gVitamin A: 0.5IUVitamin C: 3mgCalcium: 16mgIron: 1mg
    Keyword vegan sour cream
    Tried this recipe?Let us know how it was!
    vegan sour cream
    vegan sour cream

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    1. Jen

      February 13, 2022 at 2:35 pm

      At first it was a little bitter, but I added some salt and it taste good. Also, I forgot to measure the lemon juice so that could also be the reason for the bitter taste. Overall, it's great. Thanks for sharing the recipe.

      Reply
      • Gaby Dimova

        February 18, 2022 at 12:29 am

        I'm really glad you liked it in the end!! 🙂

        Reply

    Trackbacks

    1. Vegan Queso Dip with Bragg Nutritional Yeast - Veggie World Recipes says:
      October 18, 2021 at 11:47 am

      […] vegan sour cream […]

      Reply

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