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.
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Vegan Sour Cream
- Prep: 5 mins
- Total: 5 mins
- 1 and 1/2 cups (375 ml) 1x
- How-to, Sauce
- Vegan, Mexican
- Vegan
Servings 1 and 1/2 cups (375 ml) 1x
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.
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
- Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.
- Drain the cashews, discard the water, add all the ingredients to a blender and blend until smooth.
- Serve immediately or store 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.
I wasn’t sure I could like a “sour cream” that wasn’t “the real thing,” but I laugh at that thought now because I like this one so much, I would never go back to the dairy version. Thanks for a terrific recipe! 🙂
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Hi! That’s amazing 🙂 Thanks for your kind comment!
LOVE IT! thx for the recipes!
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Hi! Thanks for your kind comment 🙂
I love the cream-ish taste its so good and yum because my kids love it to!
Hi Adrian! I’m so glad you all liked it 🙂
Hubby, who is Mr. dairy, loved the recipe!
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Hi! So glad you liked it 🙂
Oh wow this was good. I added some spicy seasoning on one version and it was amazing as well. Thanks so much
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So glad you liked it 🙂 Thanks for your comment!
Thanks for your wonderful recipes. I found one very minor issue with this one. The ingredients call for 1/2 cup of water, yet one note says that water can be substituted for any plant-based milk. Shouldn’t this note read in the reverse, as follows: “The water can be replaced with any plant based milk.”
Hi, I haven’t made this yet, but I plan to–it sounds delish! I have used raw cashews with excellent results to make a really great (dairy) milk (substitute). One thing I have discovered is that after I soak the cashews overnight, if I bring them to a boil briefly (and then discard the water), the milk lasts a lot longer in the fridge without going sour.
Hi! Thank you so much for your comment 🙂
I haven’t made this recipe but I have a question about it. It looks very yummy, by the way! I’m looking for a vegan sour cream that I can use in a soup recipe, which would require it to be heated in the soup. Would this vegan sour cream work? Thank you!
Hi Britta! I’ve never tried myself, but I think it should work 🙂
Absolutely delish on russet potatoes!
Hi Jennifer! Thanks a lot 🙂 SO glad you liked it!
Hi there. Thank you for your recipes. I have one question about this recipe that has me confused. Is the 1/2 cup of water for soaking the cashews or is this to be added to the mixer after soaking the cashews and discarding the water. It’s probably obvious to most people but I’m a bit new to vegan cooking.
Hi Danny! You’re so welcome 🙂 It’s clean water I add after soaking the cashews. You should discard the soaking water. Have a nice day!
This is even better with one clove of garlic added, although some may not go for the stronger flavor. We love it.
Hi James! Sounds great 🙂 I’m a HUGE garlic lover, so I’ll try it!
This is such a great recipe! I have been wanting to try something like this at home and now I’m super inspired!
Hi Tori! I’m so happy to hear that 🙂 Hope you enjoy it!
Hi Iosune,
Thanks for a yet another awesome recipe! I visit your blog frequently and have thoroughly enjoyed many of the dishes!
This one in particular is super easy to make and practically one step away from the vegan parmesan cheese, and yet the result is so different! Though, when you think about it, ideal prep time takes way longer than the indicated 5 minutes, since it is best to soak the cashew for 12 hours, i.e. it’s impossible to have it ready in literally five minutes, you need to prepare in advance.
All the best and hope you enjoy the upcoming holidays!
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Hi! Thank you so much for your comment 🙂 SO glad you like our recipes. Happy holidays!