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Sour “Cream”

(3)4 Comments
  • Prep-time: / Ready In:
  • Makes about 1½ cups
  • Serving size: 2 Tbsp.
  • Print/save recipe

I keep this smooth, creamy, and easy-to-make sour "cream" on hand to use in any recipe calling for traditional sour cream.

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By Del Sroufe,

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Ingredients

  • 1 (12-ounce) package firm or extra-firm silken tofu
  • 3 tablespoons white wine vinegar
  • Sea salt

Instructions

  • Combine the tofu and vinegar in a food processor and process until smooth and creamy. Add salt to taste. Store in an airtight container in the refrigerator for up to 1 week.
Nutritional Information:

Per serving (2 Tbsp.): 18 calories, 0.3 g carbohydrates, 2 g protein, 1 g total fat, 0.2 g saturated fat, 0 g cholesterol, 13 mg sodium, 0.1 g fiber, 0.2 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (4)

(5 from 3 votes)

Recipe Rating

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Bodhitara

This simple recipe makes a delicious non dairy " sour cream". It's sooo good 👍😊

Jeje

Any other substitutes if you can’t have soy?

Helena Lee

Thank you so very much for this Sour Cream recipe. I am new to the wonderful plant based way of life. I look forward to learning much more.

Marianne

I have trouble finding plain non-dairy yogurt where I live. Would this sour cream make a substitute for yogurt in recipes?

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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