Go Back
vegan sour cream

Vegan Sour Cream

Gaby Dimova
Easy dairy free sour cream recipe that pairs deliciously with tacos, dips, etc.
5 from 3 votes
Prep Time 20 mins
Total Time 20 mins
Course Side Dish
Calories 106 kcal

Equipment

  • food processor

Ingredients
  

  • 1 block of tofu
  • 1/4 cup lemon juice
  • 2 tbsp nutritional yeast
  • 2 tsp apple cider vinegar
  • 2 tsp garlic powder
  • 2 tsp 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

Sodium: 8mgCalcium: 25mgVitamin C: 25mgVitamin A: 4IUSugar: 2gFiber: 5gPotassium: 483mgCalories: 106kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 9gCarbohydrates: 18gIron: 1mg
Keyword vegan sour cream
Tried this recipe?Let us know how it was!