Vegan Tofu Sour Cream

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jessieskibbe 0

"This is a non-dairy sour cream alternative and stays fresh for about 5 days. Substitute any vegan sweetener for sugar and olive oil for canola. Serve over Mexican dishes and baked potatoes."
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10 m servings 26 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 26 kcal
  • 1%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.




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I found this recipe really vinegary and too sweet. I couldn't eat it. My kids liked it though

This was a nice, basic vegetarian sour cream that comes together in a jiffy. The lemon taste is fairly pronounced, which was perfect for topping the zucchini "crab" cakes I was making. For Mex...

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