Skip to content
recipesvibrant

"Sour Cream" Avocado Dip (vegan)

I made this up when I had an avocado that was getting too ripe and some leftover cilantro. It's good with chips or cut-up veggies, as a topping for mexican food or baked potatoes, etc. Totally vegan and even my husband liked it.

5.0 · 4 reviewsRecipe card by heatherhopecsEditorial by recipesvibrant · Updated October 15, 2026
MexicanLactose FreeVeganLow CholesterolFree Of...Potluck
"Sour Cream" Avocado Dip (vegan)

Total time

10 min

Servings

48

Calories

12.8

Category

Spreads

This dairy-free 'Sour Cream' Avocado Dip combines the velvety richness of silken tofu with fresh avocado to create a crowd-pleasing, creamy base. It is the perfect low-effort solution for large group gatherings, potlucks, or taco nights where you need a quick, no-cook appetizer.

Ingredients

Makes 48 servings

  • 1 soft silken tofu
  • 1 avocado
  • 1/2 chunky salsa
  • 1/4 fresh cilantro
  • 1 lime juice
  • 1/8 lemon juice

Method

  1. Peel and pit avocado, put in a LARGE mixing bowl (dip is a bit splattery when blending).

  2. Add entire block of tofu and salsa.

  3. Combine ingredients using a hand mixer on medium speed for about 1 minute or until the mixture becomes smooth.

  4. Add remaining ingredients, mix on low speed until all ingredients are blended together.

  5. Chill for one hour and serve.

  6. Store leftovers in the fridge in an air-tight container.

Cook's notes

  • Use a high-sided mixing bowl to contain the splatter caused by the hand mixer's high speed during the initial tofu and avocado emulsification process.
  • Ensure your avocado is fully ripe; it should yield to gentle pressure so it integrates into a smooth, lump-free consistency with the silken tofu.
  • Pulse the salsa briefly if you prefer a smoother dip, or fold it in at the end if you enjoy the texture of the chunky tomato pieces.
  • Always chill the dip for the full hour; this rest period allows the silken tofu to firm up and the lime and lemon juices to fully marry with the avocado fats.

Easy swaps

  • Instead of Silken tofu, use Cashew creamSoaked, blended cashews provide a higher-fat alternative if you prefer a nut-based richness over soy.
  • Instead of Chunky salsa, use Diced green chilesUse canned chiles to achieve a more uniform, spreadable texture if you are using the dip for sandwiches rather than chips.
  • Instead of Cilantro, use Fresh parsley or dillSwap the cilantro for parsley for a milder flavor profile or dill for a tangier, herb-forward finish.
  • Instead of Lime juice, use Apple cider vinegarIf you are out of citrus, a splash of vinegar provides the necessary acidity to balance the fatty avocado.

Frequently asked

Will the tofu make this dip taste like soy?

Silken tofu is remarkably neutral. Once blended with the lime juice, salsa, and avocado, the base takes on the flavor of your chosen salsa and aromatics.

Can I make this in a blender instead of a hand mixer?

A blender works well, but be careful not to over-process, or the avocado may lose its vibrant green color. Use the pulse function until just combined.

How do I prevent the avocado from turning brown?

The lime and lemon juice in this recipe act as natural antioxidants. Keeping the container airtight and pressing wrap to the surface is the best way to maintain the color.

Is this dip suitable for large crowds?

Absolutely; this recipe yields enough to serve 48 people, making it an ideal bulk appetizer for potlucks or parties.

You might also like

More Spreads →