This vegan sour cream is everything you want a sour cream to be, creamy, tangy and rich!
It’s the best accompaniment to a baked potato out there.
In fact, I may or may not have made roughly 10 baked potatoes on the same day I made this batch of vegan sour cream (oh I did!).
It’s amazing as a topping for Mexican dishes like nachos or tacos, as a dip or spread, on top of soups, on a big bowl of vegan chili, as a salad dressing, and of course, as mentioned, on top of your baked potatoes (with chives, always with chives!).
It’s a super easy 6-ingredient recipe that just involves throwing your ingredients in the blender, blending it up and there you have it!
You don’t need to soak your cashews first unless your blender is a very weak model (and if this is the case, 15 minutes in boiling water should be sufficient), and the result is a perfectly creamy, tangy cream with the ideal amount of sour!
Cashews provide the creamy base, and lemon juice, apple cider vinegar and nutritional yeast combine to create the tanginess.
A little sea salt for flavor balance and just enough water for the perfect thickness and you have a perfectly delicious vegan sour cream.
I really think you will dance a jig of joy when you taste this sour cream, really! Especially if you have been wanting a dairy free alternative to regular sour cream! Because this stuff is the bees knees! (Whatever the bees knees means, nobody knows, but it’s definitely something good!).
This vegan sour cream is:
- Creamy
- Tangy
- Rich
- An ideal replacement for ‘regular’ sour cream
- Raw and gluten-free
Keep it stored in the fridge and consume within a few days.
What do you think of this vegan sour cream recipe? Let us know in the comments and rate the recipe too as that is super helpful! Thanks so much!
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Vegan Sour Cream
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Prep Time: 10 mins - Total Time: 10 mins
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Yield: 1/2 cup -
Category: Raw, Gluten-Free, Dip -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
Creamy, tangy and perfect vegan sour cream! An ideal replacement for ‘regular’ sour cream, perfect for use wherever a sour cream is needed. Great in Mexican dishes and delicious on top of a baked potato (with chopped chives, of course!).
Ingredients
- 1 cup (150g) Raw Cashews
- 1/3 cup (80ml) Water
- 1 Tbsp Lemon Juice (Freshly Squeezed)
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp Nutritional Yeast
- 1/2 tsp Sea Salt
Instructions
- Add all ingredients to the blender and blend until very smooth.
- Enjoy wherever sour cream is needed. Great with chopped chives on top!
Notes
*Don’t soak the cashews first, it’s not needed/required in this recipe.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 212
- Sugar: 2.5g
- Sodium: 297mg
- Fat: 16.5g
- Saturated Fat: 2.9g
- Carbohydrates: 12.3g
- Fiber: 1.3g
- Protein: 7.1g
Keywords: vegan sour cream
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★★★★★
Thank you so much! 😊
Super tasty, tangy recipe to use as a dip for anything!
★★★★★
Hi
Can I skip yeast?
Yes, sure, you’ll lose a little of the flavor, but it’ll still be great!
Thank you 🙂
love this dip. I’m a vegetarian not yet vegan but I use your recipes a lot. They are usually easy, made with things I have or can readily buy, and flexible enough for me to successfully tweak. Thank you for a great website.
★★★★★
Thanks so much Janet, you made my day! This is exactly what I aim for, so your comment is awesome to read. You’re so welcome, and thanks a million! 🙂
Hi, this recipe is soooo delicious – I made it to use on baked sweet potatoes but there was a bit left over so I added it to cold slaw & also spread some on a salad sandwich. Thanks for the awesome recipes!
★★★★★
Hi Gill, so happy you like the recipe, I love the uses you found for the leftovers, sounds delish! Thanks so much for sharing. 🙂
I’m a little freaked out that you don’t have to soak the cashews first… how do you get the sour cream so smooth? Should the cashews be soaked if you don’t have a super fancy blender?
Thanks!
Hi Caitlin, I think it comes down to you knowing your own blender best. If your blender usually doesn’t cope well with nuts at all, then maybe it would be best to soak them. You can literally just do a 15 minute soak in boiling water and they will be super soft. We found no need to soak them because there is a fair amount of liquid added to this as well, it isn’t crazy thick, so it was an easy blend, but we do have a Vitamix so that does factor in.
My husband is allergic to cashews. Do you know if there is something that is similar to giving it that creamy texture other than cashews?
Hi Jamie, you can also make it with tahini. Mix 1/4 cup tahini with 1/4 cup water, 1 Tbsp lemon juice and 1 tsp maple syrup and whisk together. That also gives you a very delicious vegan sour cream.
Hi! How long will this be good for. I know it said a few days, but is there a way to make it last longer?
Hi Nicole, you can push it to about 5 days really in the fridge. 🙂