Nondairy Avocado Sour Cream

Ripe avocado and silken tofu blended together until smooth create a dairy-free sour cream that actually behaves like the real thing. It dollops, it spreads, and it has that familiar tang thanks to lemon juice and a hit of nutritional yeast.

The nutritional yeast is what bridges the gap between “avocado dip” and “sour cream replacement." It adds a savory, slightly cheesy depth that plain avocado and tofu lack on their own. Combined with soy sauce for saltiness and umami, the base tastes convincingly like cultured dairy.

Fresh dill, chives, and garlic chives get stirred in by hand after blending. Blending herbs into the base turns them brown and muddy. Folding them in keeps the flavors bright and the green flecks visible.

Chef Tips

• Use fully ripe avocado that gives easily when pressed. Underripe avocado won’t blend smooth and leaves a grassy, bitter taste.
• Silken tofu (not firm or extra-firm) is a must. It blends to a creamy, pourable consistency. Firm tofu makes this grainy.
• Blend longer than you think is necessary. Run the blender for a full minute to get a truly smooth, sour cream-like texture with no lumps.
• This oxidizes and turns brown after about a day. Make only what you’ll use within 24 hours, or press plastic wrap directly onto the surface to slow browning.

Variations

• Skip the herbs for a plain version that works as a straight sour cream substitute in any recipe.
• Add a diced jalapeno to the blender for a spicy Mexican-style crema.
• Stir in smoked paprika and a touch of cumin for a Southwestern flavor that pairs well with black bean dishes.