This dairy-free sour cream delivers the same tangy richness as the classic, using soft tofu for a smooth, neutral base that blends seamlessly into both savory and fresh dishes.
Prep Time: 5 minutes
Yield: About 2½ cups (40 servings, 1 Tbsp each)
Ingredients
- 1 package soft tofu, drained
- ¼ cup olive oil
- 1 clove garlic
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1½ tablespoons lemon juice
Directions
Combine tofu, olive oil, garlic, salt, onion powder, and lemon juice in a high-speed blender. Blend for 3–4 minutes, scraping down the sides as needed, until completely smooth and creamy. Transfer to an airtight container and refrigerate until chilled before serving.
Why You’ll Love It
- Clean, neutral flavor that complements both bold and delicate dishes
- Silky-smooth texture that mimics traditional sour cream without dairy
- Quick and reliable—ready in minutes with consistent results
- Versatile and practical, ideal for tacos, bowls, baked potatoes, and dips
- Plant-based and lighter, with less saturated fat than the classic version
Nutrition Highlights
- Dairy-free & vegan, suitable for plant-based diets
- Lower in saturated fat than traditional sour cream
- Contains plant protein from tofu
- Naturally cholesterol-free
Storage & Food Safety
Store in an airtight container in the refrigerator for up to 5 days. Always use a clean utensil when serving. Discard if separation, off-odors, or discoloration occur.
