Vegan Sour Cream

Nearly raw beet borscht

Here’s an easy preparation for vegan sour cream made from silken tofu. I especially like this as a garnish for Southwestern-style dishes and cold soups. Adapted from Vegan Soups and Hearty Stews for All Seasons.

Makes: a little more than 1 cup

  • One cup crumbled firm or extra-firm silken tofu
  • 2 to 3 tablespoons rice milk, as needed
  • 2 teaspoons lemon juice, or more to taste
  • 1/4 teaspoon salt, or to taste

Combine all the ingredients in a food processor or the companion container to an immersion blender.

Process until very smoothly pureed, then transfer to a container with an airtight lid.

Nutrition Information: 
Per 1/4 cup: 21 calories; 1g fat; 88mg sodium; 1g carbs; 0g fiber; 2g protein


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2 comments on “Vegan Sour Cream

  1. Annette

    I’d love to try making this vegan sour cream! But what kind of tofu should I use? (It’s a little confusing in the recipe, ie. firm, extrafirm, or silken?) Thanks!

  2. Nava Post author

    Annette, sorry it took me so long to reply, your question got lost in the shuffle. The recipe specifies either firm or extra-firm silken tofu. Either work well in this. Hope that helps.

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