⭐ Silken Tofu + Lemon Juice (Best Vegan Option)
3/4 cup silken tofu + 1 1/2 tbsp lemon juice per 1 cup sour cream Quick tip: Creates a dairy-free, tangy substitute but may slightly alter dough texture and flavor.
Silken tofu provides moisture and a creamy texture, while lemon juice adds the acidity needed to replicate sour cream’s tang. This combination works well in sourdough bread by maintaining hydration and supporting fermentation.
Blend tofu and lemon juice until smooth before adding to the dough. Because tofu is less fatty, the bread may have a slightly denser crumb.
The final bread will be less rich but still tangy, suitable for dairy-free diets.