Creamy, tangy and perfect vegan sour cream! An ideal replacement for ‘regular’ sour cream, perfect to use wherever a sour cream is needed.
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 vegan nachos or vegan tacos, as a dip or spread, on top of soups, on a big bowl of vegan chili, as a salad dressing, stirred into your vegan mushroom stroganoff and of course, as mentioned, on top of your baked potatoes (with chives, always with chives!).
How to make vegan sour cream
It’s a super easy 6-ingredient recipe that just involves throwing some raw cashews, water, lemon juice, apple cider vinegar, nutritional yeast and sea salt in the blender.
You blend it up until it’s very smooth and there you have it!
Soaking the cashews
You don’t need to soak your cashews first unless your blender is a weak model.
If you know your blender is likely to have a hard time with this, then soaking them for 15 minutes in boiling water is sufficient to soften the cashews enough to make them really easy to blend.
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.
So if you have been wanting a dairy free alternative to regular sour cream then you are going to super pleased because this stuff is the bees knees (whatever the bees knees means, but it’s something good)!
How long does Vegan Sour Cream Last in the Fridge?
It lasts about a week in the fridge in a sealed container.
Can you Freeze Vegan Sour Cream?
Yes it is freezer friendly! So if you think you’ll take longer than a week to eat it all, then definitely freeze some of it. Just place it into a freezer safe container and freeze.
You will love this vegan sour cream, it 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 week.
More vegan recipes:
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
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 1 cup
Description
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
*You don’t have to soak the cashews first in this recipe. We didn’t soak them first. But if you know your blender is likely to have a hard time, then you can soak them in boiling water for 15 minutes just to soften them slightly so they’re easier to blend.
- Category: Raw, Gluten-Free, Dip
- Method: Blend
- Cuisine: Vegan
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
Absolutely delicious, making this again and couldn’t resist not to comment. My non vegan husband absolutely loves this sauce.
★★★★★
Fantastic! Thanks Tanya!
It was nice. I find it is a bit too thick for me, so I added water. In terms of consistency it was perfect, though I find it is a bit sweetish, next time I think I’d add more salt and maybe some mustard to make it more tangy. But overall the recipe is very nice, and most importantly super easy and quick to do. Thank you!
★★★★★
First vegan sour cream recipe I’ve seen that didn’t use tofu (I love tofu in other things, don’t get me wrong, but I can’t stand the flavor it imparts in sauces!). It is OUTSTANDING. I haven’t had a vegan cream cheese that I liked in many years. Thank you!!
★★★★★
Thanks Melanie!
Delicious. l didn’t soak my cashews and it was so smooth. Thanks for the recipe
★★★★★
Awesome! Thanks so much Stacey! 🙂
Do you think this would work well in baking? I have a cake recipe that calls for sour cream.
Hi Chris, I haven’t used it that way so I’m not sure. I would probably try it though!
This was really easy and tasty but I will say 2 things:
1. Even with a Thermomix I couldn’t get this smooth so I will soak the cashews next time. Doesn’t affect taste I’m sure!
2. As a ‘new vegan’ who is dragging an ‘anti-vegan’ husband along for the ride, this tastes absolutely nothing like sour cream… but still bloody delicious! 🙂
★★★★★
Hi Kiki, you can soak them briefly as we discuss in the post, but just be wary of soaking them too long, because usually when someone says a cashew based recipe turned out bland/too watery, it’s because they soaked the cashews overnight, whereas we don’t actually soak them at all in this recipe. So shorter soak time is best. We use a Vitamix and have no issues with getting it super smooth, I have never used a thermomix though. Thanks for the great review and so glad you found it delicious! 🙂
How long do you think this would keep for in the fridge?
Up to a week. 🙂
I love this! It’s so good. Thanks for sharing this recipe!
★★★★★
Thanks Ellie! 🙂
I too think it isnt tangy at all BUT we love it. Had it with burritos, just then I mixed some gherkin relish with it for my sandwich and the rest will have with some pasta. Easy to make, easier to eat! 5 ⭐⭐⭐⭐⭐
★★★★★
Thanks Ange! 🙂
I made this today and it turned out great. had it on a sweet potato with some ghee salt and fresh cracked pepper! AMAZZZZZING!!!!!!!!
★★★★★
Awesome Rita! Thanks for the great review. 🙂
I didn’t have raw cashews. I had cashew butter, which listed cashews and canola oil on the ingredients. So instead of a cup of cashews, I used a half cup of cashew butter and a quarter cup of water. Otherwise, the recipe was untouched and the result is extremely good.
Awesome! So glad it worked out, thanks for sharing! 🙂
I did not soak the cashews, this recipe is tastey and so easy to make. I would make it again.
★★★★★
It is definitely a 5 star! I used it in a potato casserole dish. Soaked the cashews for 15 minutes. It turned out very creamy. Absolutely delicious!
★★★★★
Wonderful! Thanks for the great review. 🙂
Used it for baked sweet potatoes together with guacamole and it was awesome. Our dairy eating dinner guests were asking for the recipe 🙂
★★★★★
Fantastic! Thanks so much Sylvia. 🙂
My daughter is allergic to cashews, could I use almonds instead?
Hi Jennifer, I think if you use slivered almonds it will be great. It would have a more grainy texture but not in a bad way. 🙂
I made a double batch of this and when I was finished I tasted it and thought was kinda blah. I was going to add some more lemon juice but when I opened my refrigerator door I saw some leftover Chardonnay. I added 1/4 cup, and then another and the result was awesome! It added a subtle combination of sweetness and tart which I can’t really describe. I recommend it!
★★★★★
Interesting!
I did this version with the Chardonnay and loved it. Thanks for the tip. Great recipe.
★★★★★
This was really great. It does not taste like sour cream however. I used it on angel hair pasta tossed with panfried red green and yellow peppers garlic and onion with a little olive oil. used some of the pasta water to thin it out a bit. and salt and pepper and IT WAS Delicious!!
thank you
★★★★★
Thanks for sharing Dawn and I’m so glad you enjoyed it! Sounds delicious the way you served it! 🙂