⭐ Silken Tofu + Lemon Juice (Best Dairy-Free Option)
3/4 cup blended silken tofu + 1 1/2 tbsp lemon juice per 1 cup sour cream Quick tip: This vegan substitute mimics sour cream’s creaminess and acidity but may slightly alter texture.
Silken tofu provides a smooth, creamy base with neutral flavor, while lemon juice adds the necessary acidity to activate leavening agents and mimic sour cream’s tang.
Blend tofu thoroughly with lemon juice and let sit for 5-10 minutes before use. This helps develop acidity and improves texture.
Cupcakes will be moist and tender but may have a slightly denser texture and less pronounced tang compared to sour cream.