This homemade vegan tofu sour cream is a dairy-free alternative that is incredibly creamy and delicious. Made with only a few simple ingredients, it is the perfect accompaniment to your favorite vegan dishes. Whether you're topping off a bowl of vegan chili or adding a dollop to your tacos, this tofu sour cream will elevate your plant-based meals to a whole new level. Plus, it's easy to make and has a smooth texture that will rival traditional sour cream. Give it a try and see for yourself!
Ingredients
- 1 block (14 oz) of firm tofu
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 cup water
Directions
- Drain the tofu and press out any excess moisture using a tofu press or by placing it between two weighted plates for 15 minutes.
- In a blender or food processor, combine the pressed tofu, lemon juice, apple cider vinegar, nutritional yeast, onion powder, garlic powder, salt, and water.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust the seasonings if necessary.
- Transfer the tofu sour cream to a container and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve chilled and use it as a topping or dip for your favorite vegan dishes.
- Store the leftover sour cream in an airtight container in the refrigerator for up to 5 days.
