Vegan Sour Cream

Vegan sour cream, made in less than 5 minutes with just 5 ingredients. It’s tangy and so creamy, perfect to enjoy with Mexican-inspired dishes.

This vegan sour cream is great to eat with plenty of different dishes. It goes well with potatoes, tacos, and nachos, and you can use it as a dip and even add it to your salads. It’s creamy, thick and so soft, and it tastes just like the original one.

Traditional sour cream requires lots of dairy and cream, so it’s higher in fat and cholesterol. This vegan version is prepared with raw cashews, it’s healthier and dairy-free. It’s also made with natural ingredients, so it’s free from additives, sugars, and preservatives.

This recipe is extremely simple and it’s ready in less than 5 minutes and. By making it at home, you can choose the ingredients you want to use and add more or less of them depending on how you like your sour cream.

Vegan sour cream, a simple and quick recipe made with easy-to-find ingredients. It’s creamy, tangy and tasty. It’s delicious, goes well with everything, and you only need a blender to make it!

How to make vegan sour cream – Step by step

• Soak the cashews overnight or in hot water for at least 1 hour.
• Drain the cashews, discard the water, add all the ingredients to a blender (photo 1) and blend until smooth (photo 2).

Pro tips

• It’s important to use raw cashews because the toasted ones have a stronger flavor.
• I’d also use unsalted cashews so you can add salt to taste later, but it’s up to you.
• You can substitute water for any plant-based milk, although water works great.
• I’d recommend you only use store-bought lemon juice if it’s made with simple ingredients, but I’d use fresh juice. You can also replace it with apple cider vinegar.
• I used Himalayan pink salt; any type of salt will work, though. 
• Nutritional yeast will make your sour cream tastier, but you can omit it if you don’t have any.
• I haven’t tried to make this recipe with other nuts, although cashews are the best choice because they have a neutral flavor and a very creamy texture when blended.
• Use a powerful blender and soak the cashews for 8-12 hours to get a smooth and creamy texture.

How long does this vegan sour cream last?

Keep your vegan sour cream in a sealed container in the fridge for 3-5 days and use it just like regular sour cream.

Can I freeze this vegan sour cream?

Yes, it will last up to 6 months in the freezer. Put it in an airtight container, mix it well and put it into the freezer. To defrost, just transfer it into the fridge 1 or 2 days before eating it.

How to serve vegan sour cream

Sour cream goes with everything. You can add it as a topping to this vegan chili, vegan tacos, tortilla chips or this delicious vegan burrito. It also works well as a dip and as a salad dressing.

Looking for more vegan sauce recipes?

• Vegan Mayo
• Vegan Mayo (Oil-Free)
• Vegan Ranch Dressing
• Healthy Barbecue Sauce
• Healthy Ketchup

Did you make this vegan sour cream recipe?

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Vegan Sour Cream

★★★★★ 5 from 1 reviews

• Author: Iosune
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 and 1/2 cups (375 ml )approximately 1x
• Category: How-to, Sauce
• Cuisine: Vegan, Mexican
• Diet: Vegan

Vegan sour cream, made in less than 5 minutes with just 5 ingredients. It’s tangy and so creamy, perfect to enjoy with Mexican-inspired dishes.

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Ingredients

• 1 cup cashews (150 g), raw and unsalted
• 1/2 cup water (125 ml)
• 2 tbsp lemon juice
• 1 tbsp nutritional yeast (optional)
• 1/4 tsp salt

Instructions

1. Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.
2. Drain the cashews, discard the water, add all the ingredients to a blender and blend until smooth.
3. Serve immediately or keep leftovers in a sealed container in the fridge for 3-5 days or in the freezer for up to 6 months.

Notes

• It’s important to use raw cashews because the toasted ones have a stronger flavor.
• I’d also use unsalted cashews so you can add salt to taste later, but it’s up to you.
• You can substitute water for any plant-based milk, although water works great.
• I’d recommend you only use store-bought lemon juice if it’s made with simple ingredients, but I’d use fresh juice. You can also replace it with apple cider vinegar.
• I used Himalayan pink salt; any type of salt will work, though. 
• Nutritional yeast will make your sour cream tastier, but you can omit it if you don’t have any.
• I haven’t tried to make this recipe with other nuts, although cashews are the best choice because they have a neutral flavor and a very creamy texture when blended.
• Use a powerful blender and soak the cashews for 8-12 hours to get a smooth and creamy texture.
• Serve as a topping to your vegan chili, vegan tacos, baked tortilla chips and this delicious vegan burrito. It also works well as a dip and as a salad dressing.

Nutrition

• Serving Size: 1 tbsp
• Calories: 37
• Sugar: 0.5 g
• Sodium: 24 mg
• Fat: 2.7 g
• Saturated Fat: 0.4 g
• Carbohydrates: 2 g
• Fiber: 0.3 g
• Protein: 1.2 g

Update Notes: This post was originally published in December of 2018, but was republished with new photos, step by step instructions and tips in March of 2020.