Vegan Sour Cream

Jul 1, 2019 | Recipes, Toppings/Sauces, Vegan

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This Vegan Sour Cream is creamy, tangy, and has just the right amount of sour. It’s the perfect topping for a hot, fresh baked potato.

vegan sour cream

Who doesn’t love a little sour cream? I grew up eating the kind that was made from dairy- a dollop of daisy anyone? Sour cream was something my mother always had in the fridge. So, this recipe was one of the first recipes I decided to perfect after giving up dairy. Now, this Vegan Sour Cream is something I always have in the fridge. Mother’s approval- bonus!

The mighty cashew

Vegan sour Cream starts with cashews- WooHoo for the CASHEW! Cashews, when blended make the perfect cream substitute! I use them for all kinds of recipes. They are very nutritious and full of protein and essential minerals, including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. So, feel proud when you serve up a dollop of this perfection!

How would I describe it?

THICK

CREAMY

TANGY

SOUR

How would I use it?

Oh, let me count the ways…

atop nachos, tacos, quesadillas, potatoes, chili, soup….you get the idea. Use it with basically anything that needs a little cooling- it’s wonderful with spicy food! You can also use it as a substitute in recipes that call for sour cream made with dairy. I use it all the time for dips and spreads.

vegan sour cream ingredients

Vegan Sour cream ingredients

What else is great about vegan sour cream? It requires only a few simple ingredients- Cashews, lemon, rice vinegar, and salt. Also, you really need a high speed blender for this.

I LOVE MY VITAMIX! Yes, I cringed at the price at first, but let me tell you it has paid for itself many times over. If you are dairy-free or vegan it really is such a blessing. I would recommend buying cashews in bulk and making dairy free sauces and condiments at home. Also, there is such a joy in simply tossing veggies and coconut milk right into the vitamix and creating a steaming hot soup in 5 minutes- MAKES ME SMILE!

It’s So Easy To Make Vegan Sour Cream!

Ok, so back to the recipe. You need to first soak your cashews- either overnight or you can boil them for 10 minutes. I will be boiling mine today, because, you know, we don’t always plan ahead. 😉 No worries, you will get the same results. Next, you just add the ingredients to your blender and blend until smooth and creamy.

SO EASY! SO DELICIOUS! Let me know what you think.

Happy Eating!

Crystal

vegan sour cream
Print Recipe
5 from 1 vote

Vegan Sour Cream

This vegan sour cream is a cinch to make using a high speed blender. It's creamy and tangy with just the right amount of sour. Make a batch of this today and surprise someone who hasn't yet given up dairy! It's good!
Prep Time5 mins
boil cashews10 mins
Total Time15 mins
Course: Dip, Side Dish
Cuisine: American
Keyword: Dairy-free, Sour Cream, Vegan
Servings: 12
Calories: 91kcal
Author: Crystal Yentzen

Ingredients

  • 1 1/2 cups cashews soaked or boiled – buy here
  • 2 tbsp lemon juice
  • 1 1/2 tbsp rice vinegar unseasoned
  • 1/2 tsp salt
  • 3/4 cup water

Instructions

  • Soak cashews overnight or boil them for 10 minutes. Drain well.
  • Add cashews along with the rest of the ingredients to a high speed blender. Blend for 1 minute, stopping halfway through to scrape down sides of the blender.
  • Test for a creamy consistency. If mixture still has a gritty consistency, blend for an additional minute or until creamy.
  • Refrigerate for 30 minutes.
  • Happy Eating!

Notes

You can substitute lime juice instead of lemon for a slightly different flavor that pairs well with Mexican food. 
Store sour cream covered in the refrigerator for up to a week. 
 

Nutrition

Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1.8mg | Calcium: 6mg | Iron: 1.1mg

2 Comments

  1. Linda

    Sounds great was going to make it today. Can I use almonds or hazelnuts as me and cashews dont get along?

    Reply
    • Crystal Yentzen

      Hi Linda! I am sorry I didn’t get back to you sooner. But yes, I think that almonds or hazelnuts will work, although I haven’t tried that myself. Just note that the flavor will be different. I have tried pine nuts and it turned out fantastic. Let me know if you give it a go! Happy Eating!

      Reply

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