⭐ Silken Tofu + Lemon Juice (Best Dairy-Free Option)
3/4 cup silken tofu blended + 2 tbsp lemon juice per 1 cup sour cream Quick tip: A good vegan substitute that mimics texture and acidity but may slightly alter flavor and crumb structure.
Blended silken tofu provides the creamy texture and moisture needed, while lemon juice adds acidity to activate baking soda. This combination approximates sour cream’s functional properties in doughnuts.
Ensure the tofu is well blended to avoid lumps, and mix lemon juice thoroughly for even acidity. The tofu’s mild flavor can slightly mute the doughnut’s sweetness.
Final doughnuts will be moist and tender but may have a slightly denser crumb and less pronounced tang compared to sour cream.