This vegan sour cream recipe is the perfect substitute for the original version. It’s thick, creamy, and comes together with 6 simple ingredients.
One of the things I miss the most since going dairy free is all of the creamy sauces and condiments. I used to love placing a big ol' dollop of sour cream on just about everything. If you’re anything like me, you’ll love this easy substitute!
Fill your fridge with these other staples like my dairy free and egg free mayonnaise, vegan buttermilk substitute, vegan ranch dressing, and vegan whipped cream.
Ingredient notes
You probably already have these common, plant-based ingredients in your pantry! You'll love the smooth consistency and rich texture of this delicious recipe.
- Cashews: Raw cashews are what gives this vegan sour cream is smooth, creamy texture. Make sure to use unsalted so you can control the saltiness. I buy my cashews in bulk at Thrive Market or the grocery store. If you can’t have cashews, use slivered almonds as an alternative.
- Water: I suggest using filtered water!
- Lemon juice: Fresh lemon juice is best. Use this citrus squeezer to get every last drop.
- Apple cider vinegar: Apple cider vinegar or white vinegar adds extra acidity and tang. If you don’t have either, use extra lemon juice.
- Dijon mustard: Adds a sharp, similar tangy flavor like the real thing.
- Sea salt: Just a pinch balances everything out and enhances the flavors of each ingredient.
How to make vegan sour cream
The full instructions for this homemade vegan sour cream substitute are below in the recipe card.
- Start by soaking the cashews overnight or do a quick soak by boiling water and letting cashews soak in the hot water for 10 minutes.
- Add the water, lemon juice, apple cider vinegar, dijon mustard, and salt. Blend on high for 1-2 minutes, until well combined and creamy. You may need to scrape the sides of the blender to make sure it’s all incorporated.
- Enjoy immediately or let chill in the refrigerator for at least 1 hour.
Recipe tips
- If you prefer a lighter sour cream alternative (more similar to regular sour cream), after the mixture is blended together, stir in ½-1 cup vegan yogurt.
- Don’t skip soaking the cashews, as it ensures a smooth texture. Once soaked, drain and rinse the cashews, then transfer to a high-speed blender or food processor.
- Store leftovers in an airtight container in the fridge for up to 1 week.
Suggested uses
- Add a dollop to your baked potato.
- Drizzle on enchiladas, enchilada casserole, or tacos.
- Stir into vegan potato soup.
- If you're dairy free but not vegan, add to your dairy free stroganoff or hamburger helper.
I hope you enjoy this cashew sour cream as much as we do! If you give it a try, be sure to let me know what you think by leaving a rating and review.
Vegan Sour Cream Recipe
Equipment
Ingredients
- 1 cup raw cashews
- ½ cup water
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- ½ teaspoon dijon mustard
- ½ teaspoon sea salt
Instructions
- Soak the cashews overnight until softened. If you're short on time, boil water and let cashews soak in hot water for 10 minutes. Once soaked, drain and rinse.
- Add cashews, water, fresh lemon juice, apple cider vinegar, dijon mustard, and salt to a high-speed blender or food processor. Blend on high for 1-2 minutes, until smooth and creamy.
- Enjoy immediately or let chill in the refrigerator for at least 1 hour.
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