Plant-Based Creamy Sour Cream

Creamy Sour Cream

This Plant-Based Creamy Sour Cream Recipe is super easy and made with just 6 ingredients!

I’m so excited to share this Plant-Based Creamy Sour Cream recipe with everyone! It’s heavenly! Plus, it’s so darn easy to make and it should be in everyone’s fridge. You get that creamy and tangy flavor you love.

I started making my own sour cream because the store-bought varieties were horrible plus they weren’t plant-based and lacked in flavor. The consistency is great for most of them, but they need to work on the flavor part.

You may even see better versions in the future though as I am always striving to improve on what is already great. The plant-based community is growing fast and many companies are really paying attention. It’s a great time to be living the whole food plant-based lifestyle!!

You will love this plant-based sour cream because:

  • it’s quick and easy to make.
  • made with shelf-stable ingredients that you can always keep on hand.
  • creamy and delicious.
  • a healthier sour cream option.
  • free of nuts, dairy, and gluten!

WHAT IS THIS CREAMY SOUR CREAM MADE OF?

Creamy Sour Cream_1
6 Ingredient Sour Cream

Silken Firm Tofu
Lemon Juice
Red Wine Vinegar
Garlic
Dijon Mustard and sea salt

If you’d like to add an extra hint of flavor to this plant-based creamy sour cream, add a little granulated onion. You only need a pinch.

Creamy Sour Cream 681x774
Creamy & delicious Plant-Based Sour Cream

HOW DO YOU MAKE PLANT-BASED SOUR CREAM?

The method is SO easy, just add all the ingredients to your high-powered blender. Then blend on high until creamy and smooth. Make sure you press out as much of the liquid as you can for the tofu.

Now taste to see if it needs more lemon, salt or vinegar and add if needed. The consistency will be soft, but it will significantly firm up in the fridge.

Pour into an airtight container in the fridge for a couple of hours to firm it up. Give it a good stir after chilling.

Extra Tips:

1 – If you’re not sure how salty or tangy you want this sour cream to be, try using less lemon, vinegar, and salt to start. Then taste test and add a little more after you have blended it.

2 – I get a perfect consistency every time with the listed ingredient amounts. If you feel your sour cream is too thick, just add a few teaspoons of unsweetened non-dairy milk, or water to thin it out. Add more as needed but only a small amount at a time to avoid a runny consistency.

3 – It’s important to use only firm Silken Tofu. This is what gives it that wonderful creamy consistency. If you use any other, it can produce a slightly gritty result.

4 – If you don’t have a high-speed blender, the consistency may not get smooth enough, so make sure you blend it a little longer – BUT keep checking it so you can be sure you have a perfect consistency. You can also try using an immersion blender as well but I’m not sure how smooth it will get.

HOW LONG WILL IT LAST?

It stays fresh for about 7 days in the fridge, but it never lasts that long in our house. It disappears fast! We put it on so many things. You can also freeze it for 4-5 months. Make sure you put it in an airtight container, then place the container in a Ziploc freezer bag. When you are ready to use, thaw in the fridge overnight. You may need to stir in a little water, or milk to thin it out.

WHAT CAN I USE CREAMY SOUR CREAM FOR?

You can use this delicious sour cream for:

– Dressings
– Sauces
– Dips
– Soups
– Baked goods
– Desserts
– Baked potatoes, casseroles and more

Creamy Sour Cream

Creamy Sour Cream

Yield: 1 Cup
Prep Time: 2 minutes
Blend Time: 2 minutes
Total Time: 4 minutes

Ingredients

  • 16 oz. package Firm Silken Tofu drained and water pressed out
  • 2-3 Tbsp. Lemon Juice (to preference)
  • 1 Tbsp. red wine vinegar
  • 1/2 Tsp. garlic
  • 1/2 Tsp. sea salt
  • 1 Tsp. Dijon Mustard

Instructions

  1. Place all ingredients in a high-speed blender and process until smooth.
  2. Store in an air-tight container in the refrigerator for up to 7 days.

Notes

You can also freeze it by storing it in the container, then placing it in a freezer Ziploc bag and storing it for 4-5 months. Thaw in the fridge overnight before using. You may need to stir in a little water, non-dairy yogurt, or milk to thin it out.

Did you make this recipe? We'd love to hear from you!

Please leave a comment on the blog or share a photo on Instagram

I’d love to hear from you! If you make this Creamy Sour Cream Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @aplantbasedrevolution and be sure to hashtag #aplantbasedrevolution so I don’t miss it.

Creamy Plant-Based Sour Cream

Michele Wallace

Entrepreneur and author of A Plant-Based Revolution.com. Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe