Vegan Sour Cream
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Vegan Sour Cream, made with 4 ingredients and 5 minutes. It’s thick, creamy, tangy and the perfect substitute for dairy sour cream!
Do you miss dairy sour cream? I used to love sour cream before I went vegan; a dollop here and there made food more delicious and satisfying.
Well, now you can make your very own healthy vegan sour cream at home in 5 minutes! It’s so simple, with just 4 ingredients (+ salt/water). I hope you try it! At my house, we almost always have this in the refrigerator, ready to add to our chili, enchiladas, burritos, tacos, baked potatoes and more.
Recently, I’ve discovered a way to make this simple cashew based sour cream even better, and I’m excited to share it with you! So read on, friends.
How do you make Vegan Sour Cream?
First, soak your cashews. I do this by pouring boiling hot water from my tea kettle over the cashews, then let them sit for about 5 minutes. They can sit for longer if you want, and if you don’t have a high powered blender I suggest you let them soak for an hour, to get them really soft for blending.
Drain the cashews, then add to a blender along with 3/4 cup fresh water, apple cider vinegar, lemon juice and salt. Blend until very smooth.
This last step is optional but will bring your sour cream to the next level! Pour the cashew mixture into a bowl, and stir in 1 cup of unsweetened non-dairy yogurt. It helps the sour cream be lighter in texture (more like real sour cream), and helps it to taste tangier. I love this addition, but you can definitely leave it out if you can’t easily find unsweetened vegan yogurt or don’t want to use it.
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Can you make it without a high powered blender?
It is possible, though it will probably be grainier and not as smooth as mine. If there’s one thing you should invest in as a vegan home cook, it’s a high powered blender. I love, love, love my Vitamix and can’t live without it!
If using a regular blender, soak the cashews for a long time, an hour in hot water. That will soften them up even more so they will blend better.
What brand of non-dairy yogurt should you use?
I used Kite Hill brand unsweetened almond yogurt. It’s my favorite for this sour cream, and other recipes where I use yogurt to cook, like these Vegan Sour Cream Enchiladas. It’s also very white, so it helps make your sour cream super white, just like real sour cream.
How long will Vegan Sour Cream keep?
I have found that it will keep about 1 week in the refrigerator, in a covered container. This recipe does make quite a lot, so freeze some if you want. You could cut the recipe in half, but it may not blend up as well, depending on your blender.
Can you freeze it?
Yes, it freezes quite well. I often freeze my cashew based sauces and dressings with no issues. You can freeze a portion in a freezer friendly container, or even pour into an ice cube tray, then pop them into a freezer bag once frozen for single serving portions of vegan sour cream.
What goes well with Vegan Sour Cream?
You can use vegan sour cream anywhere you would use dairy sour cream! So use in Mexican dishes, on potatoes (regular or sweet), buddha bowls, chilis, soups, or anywhere else you’d like.
Here are some vegan recipes that go well with this sour cream:
I hope you love this Vegan Sour Cream! It’s tangy, creamy, light and oh-so-delicious. Perhaps my favorite way to eat it is in a baked potato with chives. Simple and tasty. Enjoy!
Vegan Sour Cream
Ingredients
- 1 1/2 cups raw cashews
- 3/4 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- OPTIONAL: 1 cup unsweetened non-dairy yogurt
Instructions
- Quick soak the cashews: Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 1/2 cups cashews to a measuring cup and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or 1 hour if you don't have a high powered blender.
- Drain the cashews and add to high powered blender. Now add 3/4 cup fresh water, apple cider vinegar, lemon juice and salt. Blend until very smooth.
- Pour the cashew mixture into a bowl and stir in in the unsweetened yogurt. This is optional, but it brings the sour cream to another level in terms of texture and flavor.
- Use immediately, or transfer to a small covered container and refrigerate. It will thicken up as it chills. The sour cream will keep for about a week. You may also freeze this if desired. Enjoy!
Notes
- May also soak the cashews overnight in water. I can never usually remember to do this so I use the quick soak method!
- If you do not have a high powered blender like a Vitamix, you may need to soak the cashews even longer to get a smooth cream, an hour or so.
- Add a can of green chiles to make a green chile sour cream, or a teaspoon or Sriracha hot sauce for spicy sour cream.
Nutrition
*Originally posted August, 2019. Last updated July 2nd, 2019.
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32 Comments on “Vegan Sour Cream”
Hands down the BEST sour cream. This recipe was ridiculously easy and yielded amazing taste! Thank you so much.
Thank you so much! Glad you enjoyed it.
This recipe is fantastic. I always look forward to making it when I’m going to make the enchiladas! Thank you so much. I’ve had so much fun with many of your recipes in this lock down and introduced my family to so many things which I’ve been excited about having achieved.
That’s so great to hear! Thanks for the comment!
I made this to serve with your Enchilada Casserole. It’s delicious (as is the casserole) and very creamy. I used Forager Organic Unsweetened Cashew Yogurt. My sour cream made with cashews is a creamy beige color so maybe if I used white vinegar it would look more like real sour cream. Doesn’t matter though because it’s so tasty. 🙂
I’m really happy you enjoyed this with the enchilada casserole. The color probably also depends on the yogurt you use, some are more purely white than others. I’m glad you liked it!
What is the amount of one serving?
Love your recipe!!! I’m worried I’m having way too much in one serving!!
There are 8 servings total, if you really want to know you could divide it all into 8 servings. I believe it’s a couple of tablespoons for 1 serving though. Thanks! I’m so glad you love it.
I was skeptical that any vegan sour cream recipe could really be good. I’ve tried several. I was wrong, We both love this one! Had it with the nacho cheese on nachos which was also fantastic. This is definitely a keeper. Thank you so much! I’ve literally made one of your recipes every day since I found your website.
Thanks for the wonderful comment! A good sour cream is great to have on hand. 🙂
Love this! Made it today and it was delicious! I already enjoyed the basic cashew sour cream I’d been making but the yogurt definitely lightens up the texture and takes it to the next level. I used white vinegar and lemon juice and so delicious coconut unsweetened yogurt. I swirled it in some puréed curry butternut squash soup. Amazing! Thanks Nora!
Thanks Asha! I felt the same way, if you have unsweetened vegan yogurt it really does lighten it up a bit. Sounds wonderful in curry butternut squash soup, wow!
I recently cut way back on dairy, 5 weeks ago today, tried this recipe without the unsweetened yogurt and it was way too apple cider vinegary. My thought was next time I’d try mixing in exactly what you did, an unsweetened dairy-free yogurt alternative…can’t wait to try it!
Thanks! I prefer it with the yogurt now, if I have it. But if it’s too vinegary for you just add less next time, too.
Unfortunately, mine was not sour enough. Could the added yogurt have diminished the sourness?Any suggestions?
I find the yogurt improves the sourness actually, but if you want it more sour add a little more vinegar or lemon juice until you are happy. Thanks!
Hi Nora,
I noticed this recipe, as well as many of your other recipes, calls for cashews. I am allergic to them sadly! What would be a good alternative for when a recipe calls for cashews? Thanks!
Hi Kara! Yes, I do use cashews a lot to mimic dairy as they work so well. I think you could probably substitute silken tofu for the cashews here, I used to make a tofu based sour cream and it was pretty darn good! Just use way less water as well, you probably won’t need hardly any at all. Hope that helps! As far as other recipes go that call for cashews, it kind of depends. I try to give a nut free option when I can!
While I haven’t tried this yet myself, I keep thinking that sunflower seeds might come in handy in a situation like this. [My son’s been allergic to milk and tree nuts since he was a baby, but he’s grown up to be quite the carnivore and prob’ly would have no interest in this. 🙁 ]
I use sunflower seeds for mine and it works perfectly! Boil them for 15 minutes instead to soak them.
I have tried 3 sour cream recipes before I found this one! Oh, dear lord, this is amazing! My husband and I had baked potatoes and we could not keep going back for more of this amazing concoction. I cannot wait to share this with anyone who will listen! Huzzah for chemistry!
Thank you! I know I can’t get enough of this sour cream either, especially on potatoes! Glad you found it, and thanks for sharing!
I’m anxious to try this recipe, Nora. I got a Ninja Ultra Prep as a gift. Will it be powerful enough? I’m soaking the cashews overnight hoping they will blend into a smooth cream.
I’m pretty sure it will work, I think the Ninja is pretty powerful. Especially if you soak the cashews overnight. I’d love to know how it turns out! Thanks!
I have a regular Oster blender for now, and all the cashew cream recipes have work out great with it. I do the 5-minute soak method.
Absolutely delicious! I added unsweetened So Delicious coconut yogurt. This took our tacos to a new level. Big hit with our family of five. Thanks for another great recipe!
I’m curious…just starting on vegan food, and don’t have a great blender…just a regular Osterizer brand. Would that be powerful enough?? Many recipes require blending, and I’m curious if I should shop for a better blender!!
Thx Nora, your recipes are wonderful!!
Hi Marty! Yeah, this won’t work so well without a better blender such as a Vitamix…. Sorry! It will be a bit grainy if you blend it in a regular blender, unfortunately. Maybe time for an upgrade! It’s a game changer with making delicious vegan food.
I have a blendtec blender, But I can’t get my recipe to turn out anything like yours! Mine is grainy, almost like hummus. And it is certainly not white. Any advice? I did soak my cashews for about nine hours
I’ve never used a blendtec but from what I’ve heard and read it doesn’t work as well for more difficult blending jobs. I’m surprised that even with soaking the cashews for hours you weren’t able to get a super smooth cashew sour cream, but I’m sure it’s the blender. It definitely shouldn’t be grainy at all, it should be smooth and white.
Where is that wooden spoon from?!? It’s beautiful
hah! It’s actually my mom’s spoon. She has two of them, and I have no idea where they came from, but they are so beautiful!