⭐ Silken Tofu + Lemon Juice (Best Dairy-Free Option)
For each 1/2 cup sour cream, blend 1/2 cup silken tofu with 1 tsp lemon juice Quick tip: This vegan substitute mimics sour cream’s creaminess and acidity but may yield a denser cookie texture.
Silken tofu provides a creamy, neutral base, while lemon juice adds the necessary acidity to activate leavening agents and replicate sour cream’s tang. The blend mimics moisture and fat content reasonably well.
Blend thoroughly to a smooth consistency to avoid lumps. Because tofu lacks fat, cookies may be denser and less tender, so consider adding a small amount of oil if desired.
Cookies made with this substitute will have a slightly different mouthfeel, leaning towards denser and less tender, but with a balanced flavor suitable for vegan diets.