Vegan sour cream recipe Gone Pie stylee

I have been kind of obsessed with making our own vegan alternatives to commercial products lately. As I mentioned in a previous post we have been making sour cream and cream cheese to use in our recipes at the bakery. This was motivated by the so-so taste of the commercially available products, as well as their use of palm oil. I was pretty much working off a standard, functional internet vegan sour cream recipe.  Yesterday I decided to see if I could make a tasty condiment as well as a functional baking ingredient.

The internet recipes I have tried taste a lot like tofu, as does the Tofutti product “Better than Sour Cream”. The Tofutti product was also really, really firm and kind of unpleasant tasting on its own, although fine to bake and cook with. It is much whiter than what I came up with. I tried to select my ingredients with the goal of producing something as close to white as one expects sour cream to be. Alas, it is a tiny bit beige. But let’s focus on the flavor, which I think is quite good.

behold the "sour cream"

I am hoping this recipe will be included in the updated “Dining With Friends”, as it is featured in a couple of the recipes Gone Pie has contributed to the book.


Vegan Tofu Sour Cream

1 pound organic soft tofu
2T fresh organic lemon juice
2-3T organic brown rice vinegar
2T organic brown rice syrup
1/2 t sea salt
1-2T organic coconut oil
1 T mild organic vegetable oil
1/4 t xanthan gum

Gather your ingredients. Put them in your food processor and whirl away until you have a super smooth final product. I let it go several minutes. Patience in the processing will serve you in the final product. The longer you process the tofu etc., the smoother, lighter and better the final product. I definitely recommend letting the sour cream sit over night so the flavors can coalesce.

I used the maximum amount of vinegar and coconut oil. It was nice and sour and I think the coconut oil gave it a nice finished taste. You can definitely use all vegetable oil to replace the coconut oil, if you prefer. I am pretty sure the sour cream will have a hint of tofu flavor if you do that. The brown rice syrup is very mildly sweet and adds a nice sheen. Trust me on the salt and xanthan gum. The recipe really works out well once everything blends together.

I haven’t had non-vegan sour cream in over 20 years, so I am totally not sure if this tastes like the item it is based on. It definitely tastes better than the Tofutti product or the sour creams I made using on-line recipes.  As I taste tested it during the day for texture and flavor, I found myself enjoying it more than I expected. It even had a nearly dairy after taste, although I am not sure if that is a good thing!

I was pretty pleased. Hope you will be too!

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11 Responses to “Vegan sour cream recipe Gone Pie stylee”

  1. J. Muir says:

    “Behold the sour cream”! It looks lovely, and seems like a very simple, straight-forward and non-esoteric recipe. Now to go find some xanthan gum!

  2. Rob says:

    Thanks for the recipe! This looks great!

  3. [...] This post was mentioned on Twitter by GonePie Vegan Bakery, Rob Branch-Dasch and Vegan Etsy Team, J Muir. J Muir said: RT @gonepie: New blog post: Vegan sour cream recipe Gone Pie stylee http://tinyurl.com/2fvrsxv [...]

  4. Jen says:

    This looks great! Thanks for posting it. Do you use regular soft tofu or silken tofu?

  5. Thankyouthankyou! I’m in a “mixed-marriage” (he’s not vegan) and cooking meals we can both enjoy is an ongoing (frustrating) challenge :)

  6. KD says:

    I can not wait to try this. Every summer my mother would plant a garden in our city’s community garden lots. My brother and I would walk with her (that was 10 miles up hills each way, you know the drill) to go and tend the garden, which wasn’t my favorite thing as a child. But one thing was, the overflowing cucumber population. We always had so many. My mom would slice them thin and mix with sour cream, green onions (or regular, just depended on what she could find), salt, and a little pepper- that’s it. I loved it. I don’t care for tofutti so I haven’t had sour cream since I went vegan (nearly 6 years now) and I miss mom’s cucumber dish. I’ll let you know how it works out :)

  7. J. Muir says:

    Just tried this today. I cheated a little: used Silken tofu in place of soft, and balsamic vinegar mixed with apple cider vinegar, because I didn’t have any rice vinegar on hand. I followed the instructions and made sure to give it a good long blending.

    It’s quite lovely and creamy, and you are right that the coconut oil adds a something extra. I think this is better than dairy sour cream. At least what I remember of it. Definitely better than the Tofutti offerings, though I was fond of those; and fortunately, since I can’t get hold of any Tofutti around these parts anyways!

    • admin says:

      I have used white balsamic! Most excellent tweakage! It just keeps getting better as the flavors blend.

      So glad you liked it. :-)