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Tofu Sour Cream

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We made a fabulous taco banquet this week, and it was sensational. You know how partial I am to the “come and help make dinner” dinner parties, where everyone congregates in the kitchen, and we make dinner together with everyone’s input. 

We decided to switch gears this week and head to Mexico for inspiration. We made grilled onions, red peppers, zucchinis and spinach; home made corn tortillas; a stellar vegan guacamole (of course!); some fabulous fresh salsas; and a stupendous pico de gallo! The only thing missing, was a great sour cream, which everyone took great pleasure in unanimously voting for. Now, you all know that I have never been a condiment lover. Particularly of the creamy variety. So it would only make sense that I would mentally block out the need that any self-respecting taco lover yearns for -- the sour cream on top!

Now I have already admitted that I didn’t like traditional mayonnaise. I have never put mustard on top of anything in my life, and I would certainly never dream of adding pickles or relish. Now, I know I admitted some time ago to being a cream dreamer when it came to the cream concealed within things. But I probably need to clarify. I never liked cow’s milk growing up. In fact, I have never had a glass of dairy milk in my life. So it would naturally follow that I never ate cream on top of things, and never liked cottage cheese or sour cream. Now a sharp, mature, aged cheddar, or me the way to heaven with a smile on my face. THAT is a love that I found the hardest to part with when I became macrobiotic and vegan many years ago. And just like any addict, it is a daily struggle. I must admit, that, on special occasions, I have been known to “coat check my colon” and relapse. A stomach ache is always the nasty consequence of my dairy-inspired binge. Needless to say, my relapses are few and far between now.

But just like vegan mayonnaise, the weirdest thing is is that I can actually tolerate this sour cream. I don’t eat it very often, and with not as much enthusiasm as the guacamole that usually accompanies it. But I can honestly say, that I don’t mind a bit of tofu sour cream on the side now!

I got this recipe from my friend, Tony Chiodo, in one of his macrobiotic cooking classes about 15 years ago. We made vegan black bean tacos that were to die for! I remembered the joy last night, as I was trying to satisfy the hoards with a satisfactory vegan sour cream recipe! When it was clear that I was outnumbered 5:1, I quickly grabbed a pack of tofu from the pantry, and blended this up. I am not a big user of soy. But occasionally, I am not opposed to using it. 

Just like all of Tony's wonderful recipes, he is right on target with this sour cream.

Thanks Tony! I love you.

For those of you who don’t know Tony, check out his website and grab a copy of one of his gorgeous cookbooks. His recipes are incredible.

Homemade Vegan Tofu Sour Cream

Tofu Sour Cream

  • 1 pack  (350 grams/12 oz) organic firm silken tofu
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coconut nectar (or other natural sweetener) plus more to taste
  • 2-3 tablespoons freshly squeezed lemon juice, or more to taste
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  1. Throw all of the ingredients into your blender and blast on high for 30 to 60 seconds until smooth and creamy.
  2. Add in more lemon juice, sweetener, or salt to taste.

Published here with permission from Tony Chiodo. 

Tip: the best way to clean your blender

After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage. 
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water. 
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.

We had a taco buffet the other night and I made this for my vegan friends and they were in Heaven. Thanks Tess


I am not a sour cream fan and neither are my kids, We never have it on nachos when i make them. But i had to try this and it did not disappoint. I am so glad i found an alternative.


Oh, fantastic! I love that story. Thanks for sharing :)

This sour cream is also great with cucumbers, dill, mint- like tzatziki. My little piggies love this and can make it themselves as a healthy snack.


LOL! Yes! Thanks for sharing that fantastic suggestion. YUMMO!
Happy New Year little piggies :)

Can this be made w/out oil?


You really need the oil to bring everything together and take the edge off the tofu.

I love sour cream, even the cashew cream I had been making since I went vegan, but I am so happy to find a recipe that is nut free, since it can add a lot of fat and such, heathy or not. This way I don’t waste my daily fat intake on a condiment :)
p.s., I just did a spray from my aerosol self pump can for the oil instead of a lot of oil, and it still came together just fine :)


That is awesome! Thankyou so much for sharing your experience.

PoP I followed this recipe and it tastes horrible!


Sorry you didn’t like it James.

Cool! Def. Wasnt too much like sour cream to me BUT it made a yummy replacement (for a sopes topping for me). I only had extra firm, and it turned out thick, pasty… so I added some almond milk since I wanted it kind of pourable. Better, still a bit tofu flavored so I added some more salt and lemon juice. Now it’s pretty good & I think it will work well with dinner, thanks!! Wonder if nutritional yeast might help it? ? Hmm mm


Great! Thanks for sharing your tweaks. You could add some nutritional yeast or white miso paste.

Hi, I’m going vegan and thinking about new recipes.  I’m going to be cooking this weekend and using a really good book; Vegan Cooking for Carnivores.  I’ve been thinking about vegan cheeses and sour cream, and I was thinking what makes them have that “tanginess” we love of them?  I was thinking about Marmite.  What would you say about adding marmite to this cream?  Have you ever tried that?


I wouldn’t add marmite. But, 1 teaspoon white miso paste with lime juice works really well for the tanginess.

Marmite? Are you crazy? That’s ONLY for meaty replacements like in vegan sausage or stew etc. NOT a cheesy or creamy substitute!

Just had delicious cream on my blackbean lunch! Soo easy to make! I made mine with my stick blender :) thanks for sharing this recipe :)


Great. So glad you enjoyed it.

Hi, I wonder if the sour cream made can be used in cheese cake. Please give me you opinion… Thank You :D


You can absolutely make a tofu cheesecake using this basic principle. I would add more sweetener and more lemon juice. You can also make awesome vegan frozen cheesecake with cashews, lemon juice, and coconut oil. Here is a recipe:

This recipe is divine! I did a blind taste test on a couple of omnivores to see what it tastes like. One said “mayonnaise” the other said “sour cream” win! The two dips have the same flavour profile anyway. Veganism is so amazing. You really don’t miss anything.


Love it! Thanks for sharing. Yes, there is so much you can do with nuts, seeds, and soy. It’s awesome. Make the raw mayo - it’s epic!

Is this good served immediately or would it be better to refrigerate and serve the next day when all the ingredients have a chance to marry?


Yes, it definitely has a better balance if you chill overnight to allow the ingredients to marry.

This was great. A bit more like a greek yoghurt in consistency than sour cream, but was amazing in a mushroom stroganoff. I can’t believe how easy it was! :)


I used a tablespoon of tahini instead of the oil.  Tastes wonderful!


How long will it last if I put it in a jar and keep it in the fridge?

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