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Vegan sour cream in a glass jar with a spoon.
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4.96 from 49 votes

Vegan Sour Cream

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).
Prep Time10 minutes
Total Time10 minutes
Course: Dip, Sauce, Side
Cuisine: Vegan
Diet: Vegan
Servings: 8
Calories: 93kcal
Author: Alison Andrews

Ingredients

Instructions

  • Add all ingredients to the blender and blend until very smooth.
  • Enjoy wherever sour cream is needed.

Video

Notes

  1. Cashews: You don't have to soak the cashews first in this recipe if you have a strong blender. But if you know your blender is likely to have a hard time, then you can soak them in hot water for 15 minutes just to soften them slightly so they're easier to blend. Place them in a bowl, pour over boiling hot water from the kettle and leave them to soak for 15 minutes. Then drain, rinse and continue with the recipe. 
  2. Substitute for cashews: If you need a substitute for cashews then you could try slivered or blanched almonds. If you're using slivered or blanched almonds then definitely soak them first and in this case, soaking overnight would be the best option so you can get the texture as smooth as possible.
  3. Consistency: The consistency of this sour cream is fairly thick. It also tends to thicken up more in the fridge. If you'd like a thinner consistency then blend in more water. If it's thickened up in the fridge then add a dash of water and whisk it in. Be careful not to add too much and make it runny.
  4. Quantity: This recipe makes around 1 cup of sour cream. You can easily double the recipe if you need to. If you are using a blender with a wide base then it would be best to double the recipe so that there is enough volume for the blades to gain traction.
  5. Storing and Freezing: It lasts about a week in the fridge in a sealed container. It is also 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.
  6. This recipe was first published in May 2018. It has been updated with extra tips but the recipe itself is unchanged. 

Nutrition

Serving: 2Tablespoons | Calories: 93kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 129mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg