Vegan Sour Cream

Follow Vegan Leanne on Facebook and never miss a new recipe! Tag us on Instagram @veganleanne and show us your creations.

Probably the simplest thing to make the blog! This recipe isn’t an exact dupe but it’s a great alternative to be used whenever you would use sour cream. There are many many versions of this online and I’d suggest adding the other ingredients to the blended tofu a bit at a time and tasting so you can adjust as you go along.

In general, blended silken tofu makes a great creamy dairy free substitute and with its low fat and high protein, it is a guilt free too.

If you have any suggestions, leave a comment and share your good ideas!

Makes a large batch you can keep up-to a week in an airtight container in the fridge.


1 pack silken tofu

1 tbsp white wine vinegar

1 level tsp mustard powder

1 level tsp garlic powder (optional)


Blend all ingredients together and store in the fridge. Serve cold as you would sour cream. I used a mini food processor to make mine.

Leave a Reply