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close up of vegan baked potato with vegan sour cream and chives
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4.94 from 16 votes

Vegan Sour Cream

Vegan Sour Cream, made with 4 ingredients and 5 minutes. It's thick, creamy, tangy and the perfect substitute for dairy sour cream!
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: American, Mexican
Servings: 8 servings
Calories: 135kcal
Author: Nora Taylor


  • 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


  • 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!


  1. May also soak the cashews overnight in water. I can never usually remember to do this so I use the quick soak method!
  2. 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.
  3. Add a can of green chiles to make a green chile sour cream, or a teaspoon or Sriracha hot sauce for spicy sour cream. 


Serving: 1serving | Calories: 135kcal | Carbohydrates: 7g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg