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Dairy-Free Sour Cream (egg-free, vegan)

User Rating 3 Star Rating (3 Reviews)


Vegan Sour Cream
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I personally like this dairy-free sour cream recipe much better than the traditional tofu-based sour cream alternative, which always seem either a little too stiff or a little too "beany" for my palate. This recipe, however, needs a little bit of time to chill, so it is a good idea to make it the morning or night before you plan to serve it.

Makes about 1 cup

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


  • 1 T. cornstarch
  • ½ cup soymilk powder
  • 1 cup soy milk or almond milk
  • 1 cup plain unsweetened soy yogurt
  • 1t. salt
  • 1 t. lemon juice


1. In a small cup, mix together the cornstarch and 1 T. of water until the cornstarch is completely dissolved. Transfer to a small saucepan off-heat. Add the soymilk powder ad about 1/3 cup of the soymilk or almond milk, mixing until dissolved. Gradually add the remaining soymilk or almond milk until the mixture is consistent. Over medium-low heat, add the soy yogurt, salt and lemon juice, stirring well to incorporate, and cook until mixture is thickened, about 3 minutes. Transfer to a heat proof dish, place plastic wrap directly on the surface of the sour cream and chill in the refrigerator for 1 hour or until cool and set. Serve.

User Reviews

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 4 out of 5
Good...And VEGAN, Member marian_cooks

This recipe was really good and easy to make. To the previous reviewer: there ARE vegan soy yogurts out there. Apparently you just haven't found the right one.

0 out of 0 people found this helpful.

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