Easy Vegan Sour Cream
A super simple five ingredient sauce ready in less than five minutes flat! Great on baked potatoes, tacos, blintzes, dips, dressing, and sauces. The sky’s the limit!
Equipment
- high-speed blender or food processor
Ingredients
- 12 ounce box firm silken tofu*
- 2 Tbsp fresh lemon juice
- 1 Tbsp vinegar**
- ½ tsp garlic powder
- pinch of onion powder
Instructions
- In a high-speed blender, immersion blender, or food processor, blend 16 oz silken tofu, blend until smooth and creamy.
- Serve with anything you like.
- Store any leftovers covered in the refrigerator for up to 6 days. Just stir well before using.
Notes
* The small shelf-stable box of firm silken tofu makes the creamiest tofu. You can use others, but the texture may not be as thick and smooth.
** You can use almost any kind of vinegar, but I prefer red wine vinegar or apple cider vinegar - both make great sour cream.