Whip up creamy, dairy-free sour cream in just 5 minutes with this simple and delicious recipe! Made with only 5 ingredients, you’ll love the tangy flavor and smooth texture of this vegan alternative to sour cream. Perfect for those with lactose intolerance or following a plant-based lifestyle. Get ready to elevate your dishes with this quick and easy vegan cashew sour cream recipe!
Looking for more Healthy Passover Recipes? Discover new and exciting ways to enjoy Kosher for Passover Recipes while maintaining a balanced diet with Vegetarian and Vegan Recipes for Passover.
This delicious recipe for homemade sour cream is the best vegan version around. If you’re looking for a pareve sour cream to go on your potato latkes, you’ve come to the right spot!
This creamy, tangy, dairy-free sour cream is easy to make with just 5-ingredients and will take you just 5-minutes…I kid you not!
Legit dairy-free alternative to sour cream that goes well in all your favorite recipes like enchiladas, black bean burritos, baked potato, vegan chili, and black bean soup. Don’t be stingy, add it to ALL THE THINGS, including vegan baked goods!
Ingredient notes
- Raw Cashews: I’ve tried many vegan versions of sour cream and this cashew based recipe is definitely the best. The cashews provide a rich base, a smooth consistency and I think it’s the perfect substitute for real sour cream.
- Lemon Juice: The citric acid in lemon juice helps the dairy-free sour cream behave chemically in baking recipes, similar to the dairy version.
- Apple Cider Vinegar: Coupled with the lemon juice, the apple cider vinegar provides the sour flavor needed for this dairy version of sour cream to taste authentic.
- Garlic: Just one clove is the perfectly balances the sour notes.
- Sea Salt: The recipe calls for just a pinch, that’s all you need!
How to make it
Start with raw, unsalted cashews. If you have time to soak them overnight, great. Cover with cold water and let them sit on the counter. No big deal if you didn’t soak in advance. Cover the cashews with boiling water and let them sit for 30 minutes, or however long you have.
The soaked cashews will swell and become soft. Softer cashews deliver the best results when it comes to creamy vegan dairy products.
Drain the cashews, rinse with fresh water and then add to the pitcher of a high powered blender. If you don’t have a high speed blender, use the overnight soak method and then use a regular blender or food processor to blend.
To the cashews, add the remaining ingredients (lemon juice, apple cider vinegar, garlic and salt) and fresh room temperature water. Blend on high for 30 seconds. Scrape down sides and then blend again until thick and creamy.
Debra’s Pro Tips
- Blend, blend, blend. If you need to add a little more water, go for it. The sour cream will thicken a bit in the fridge, so take that into account….and whisk in a bit more water if needed before using.
- Add this to your weekly meal prep routine…it will come in handy all week long. You’ll add it to soups and stews, mix it with some taco seasoning and spread it on sammies and wraps…
- Go ahead, add some to your mashed potatoes for extra creaminess.
- Mix equal parts sour cream and enchilada sauce for a super creamy taco sauce.
Add vegan sour cream to these soups
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📖 Recipe
Vegan Sour Cream
Equipment
Ingredients
- 2 cups raw cashews
- ¼ cup lemon juice
- 2 Tablespoons apple cider vinegar
- 1 large clove garlic
- pinch sea salt
- 1 ¼ cups water
Instructions
- SOAK CASHEWS: Place 2 cups cashews in a bowl and cover with boiling water. Soak for a minimum of 1 hour, or up to overnight*.
- Drain, rinse and drain cashews again.
- Place soaked cashews, garlic clove, lemon juice, apple cider vinegar and fresh water in high powered blender*.
- Blend until creamy. Scrape down sides. Blend again until smooth.
- Sour cream will thicken as it sets and thicken a bit more once refrigerated, so add more water if needed for desired consistency.
Notes
MEAL PREP AND STORAGE
- Serve: Use this in all the same ways you’d use regular dairy sour cream.
- Prep ahead: Yes! This will stay good in the fridge for a week.
- Store: Store in a clean, airtight container in the fridge for up to a week, freezer for 3 months.
- Freeze: Vegan sour cream can be frozen for up to 3 months. Use 2 Tablespoon silicone ice cube trays or ½ cup trays or 1 cup molds to freeze and then pop into freezer safe zip top bags….so you can easily defrost just the amount you need. For best results, thaw in the fridge overnight.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Swathi
I like the idea of making vegan sour cream
Lilly
What a creative way to make vegan sour cream. It’s perfect!
Jerika
This vegan sour cream recipe is indeed smooth and creamy!:)
Andrea White
love how simple this vegan sour cream is to whip up! so handy!
Sue
Most sour cream substitutes end up disappointing me. This one is different – so much like the real thing!
Tyanne
This was so yummy! I love that it is vegan and easy to make.
Debra Klein
Awesome…that’s why I make it all the time, too.
Linda
This sour cream is good and tastes better than regular sour cream
Kyleigh
this tastes just like regular sour cream!
nancy
this vegan sour cream is perfect and goes with everything. So creamy and doesnt break
amy liu dong
With just 5 ingredients you will have this delicious Vegan Sour Cream.
I’ll be saving this recipe. Thank you!
Amy Liu Dong
With just 5 ingredients you will have this delicious Vegan Sour Cream.
I’ll be saving this recipe. Thank you!
Debra Klein
You’re welcome Amy…yes, this is a must make!
Megan
I was just looking up for vegan replacements for sour cream and found this. It looks amazing. Thank you. I cant wait to give it a go.
Tatiana
vegan sour cream took almost no time to make! Yum!
Maggie
Delicious!
Gloria
I would have never thought to make sour cream this way. Sounds like a great way to enjoy a vegan option. I will make some for my friends and see what they say.
Elizabeth
I loved how this sour cream was made from whole foods – it tasted rich and creamy and was perfect on my tacos. Will definitely make this again!
Debra Klein
Totally agree…the best dairy-free sour cream option out there.
Andréa
What a great way to make vegan sour cream. And so easy to prepare. This is perfect for the upcoming holidays.
Nora
Wow! This is really easy! I never thought I could make this easily at home! Thanks!
Lathiya
This sour cream is a great choice for vegans. I loved that this recipe has just 5 ingredients.
Debra Klein
Thank you…totally agree!