⭐ Silken Tofu + Lemon Juice (Best Dairy-Free Option)
3/4 cup blended silken tofu + 1 tablespoon lemon juice per 1 cup sour cream Quick tip: This vegan substitute replicates moisture and acidity but may slightly alter texture and flavor.
Silken tofu provides a creamy, neutral base with moisture and body, while lemon juice adds necessary acidity to activate leavening agents. Blending ensures smoothness similar to sour cream.
Use plain, unsweetened silken tofu and blend until completely smooth. The lemon juice should be freshly squeezed for best acidity. This substitute may require slight adjustments in sugar or vanilla to balance flavor.
The resulting cake will be moist with a mild tang, though the texture may be slightly denser and less rich than with dairy sour cream.