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A square picture of a jar with vegan sour cream onto a marble surface with some cashews for decoration

Vegan Sour Cream

  • Author: Iosune
  • 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

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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.


  • 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


  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 store leftovers in a sealed container in the fridge for 3-5 days or in the freezer for up to 6 months.


  • 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.


  • 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