This vegan sour cream recipe is the perfect dairy-free substitute. Made with pure plant-based ingredients, it’s rich, tangy, and has the creamy consistency of traditional sour cream. 4 ingredients and 5 minutes are all you need.
There’s nothing better than a baked potato the size of my head with a huge dollop of sour cream. Who’s feelin’ me?
No, I’m not talking about real sour cream. I’m talking about something better, healthier, and super simple to make. I’m talking about this amazingly creamy, tangy vegan cashew sour cream!
If you’ve seen my vegan heavy cream, vegan queso, or cashew mayo, then you know the magic of cashews. They are a must for creating healthier, non-dairy recipes.
Now, you can make your own homemade vegan sour cream with just 4 ingredients in less than 5 minutes. That’s right! Simple ingredients: Whole cashews, apple cider vinegar, and lemon juice are all you need.
I could go on and on, but let’s not delay the inevitable. Let’s make it!
Ingredients needed for vegan sour cream substitute
This simple recipe is the best dairy-free sour cream alternative. Blend raw cashews, apple cider vinegar, lemon juice, and salt together, and then enjoy!
- raw cashews
- apple cider vinegar
- lemon juice
- cold water
- salt to taste
NOTE: The complete recipe with exact amounts and detailed instructions can be found in the recipe card below this post.
How to soak cashews
The secret to making really creamy cashew sour cream is to soak your cashews. I prefer doing this even with a high-speed blender. There are a few ways to do this:
- Soak: Place cashews in a small bowl and cover them with water for 2 hours.
- Quick-soak method: Soak the cashew in hot water for 15 minutes.
- Boil: My favorite way is to boil the cashews for 5 minutes.
How to make homemade vegan sour cream
- Soak the raw cashews.
- Drain the cashews, discard the soaking water, and add the cashews to a high-speed blender.
- Add the apple cider vinegar, lemon juice, cold water, and salt to the blender with the soaked cashews.
- Blend until there is a smooth and creamy texture. Stop and scrape down the sides of the blender as needed. If you prefer a thinner consistency, use a little extra water. For a thicker vegan sour cream, use less water.
- Use immediately or transfer to a small container and set it in the refrigerator.
Vegan cashew sour cream will thicken and firm up the longer as it sits in the fridge. Just add a little water and stir.
How long does cashew sour cream keep?
Cashew sour cream will keep for 6-7 days in an airtight container in the refrigerator. It also freezers very well!
If you make a lot of cashew-based recipes, make a second batch and freeze it. Place it in a freezer-safe container and store it in the freezer for later use.
Variations
- Fresh herbs – Stir in some fresh herbs like basil, oregano, and parsley to create a delicious Italian-style sour cream.
- Nutritional yeast – Add a ¼ cup of nutritional yeast to make a delicious, cheesy, creamy sauce. Perfect for chip dipping!
- Lime juice – Replace the lemon juice with lime juice for a bright flavor twist.
- Hot sauce – Give this vegan sour cream a kick by mixing in some of your favorite hot sauce. I love Sriracha and Frank’s Red Hot Sauce.
- Green chiles – Pour a small can of green chiles into the blender with all the ingredients and make an excellent green chile sour cream. It’s excellent on top of enchiladas.
- Salad dressing – Add a little non-dairy milk, garlic powder, onion powder, and some dill, and you’ve got a killer vegan ranch dressing. It’s also great on sandwiches.
Substitutions
- Vinegar: Both white vinegar and white wine vinegar can be used instead of apple cider vinegar.
- Different Nuts: If you can’t have cashew nuts, use pine nuts or blanched almonds. If you have nut allergies, use sunflower seeds or make this tofu sour cream.
Top Tips
If you’re going to make this recipe, follow these tips to get the creamiest, smoothest, tangiest cashew sour cream.
- Use raw cashews! Cashews that have been roasted and salted affect the flavor and do not blend well.
- Soaking your cashews before blending is the best way to ensure a smooth consistency and creamy texture like regular sour cream.
- Don’t use a food processor because it leaves little chunks and a gritty texture like sand.
Frequently asked questions
No. A regular blender will be adequate, but you may have to stop and scrape down the sides. Be sure you soak or boil the cashews first, or your sour cream will be grainy.
Cashew sour cream is tangy, rich, and has a mild sweetness because of the cashews. But it also has a mild sweetness because of the cashews.
Absolutely! Cashew cream is made from whole food, plant-based ingredients. Dairy cream is high in saturated fat and cholesterol and comes from animal protein.
Yes, but I wouldn’t because the main ingredient in most brands is oil. Kite Hill is the only one I recommend if you want to make your own vegan sour cream. It’s oil-free, and its base is almonds.
Yes! Cashews contain heart-healthy mono-saturated fats and have been associated with a lower risk of cardiovascular disease. Whole cashews are a fantastic vegetarian source of copper.
What’s the best way to use vegan sour cream?
Any way you want! You can use this dairy-free sour cream just like traditional sour cream.
It’s the perfect topping for Mexican dishes like vegan tacos, vegan nachos, and burrito bowls. But why stop there? Add the perfect finishing touch to your chili, buddha bowls, enchiladas, veggie fajitas, and even sweet potatoes.
They all love this cashew sour cream!
The next time you make this recipe, please leave a review and a star rating! It helps more than you know. Take a picture, post it on Instagram, and tag the photo #shaneandsimple. I want to see your dish.
Peace and plants, my friends.
Cashew Sour Cream
This vegan sour cream recipe is the perfect dairy-free substitute. Made with pure plant-based ingredients, it’s rich, tangy, and has the creamy consistency of traditional sour cream. 4 ingredients and 5 minutes are all you need.
- Prep Time: 1 minute
- Blend: 1 minute
- Total Time: 2 minutes
- Yield: 8 servings 1x
- Category: Dressings & Sauces
- Method: Blend
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup raw cashews
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon of sea salt
- ¾ cup of cold water
Instructions
- Soak the raw cashews.
- Drain the cashews, discard the soaking water, and add the cashews to a high-speed blender.
- Add the apple cider vinegar, lemon juice, cold water, and salt to the blender with the soaked cashews.
- Blend until there is a smooth and creamy texture. Stop and scrape down the sides of the blender as needed. If you prefer a thinner consistency, use a little extra water. For a thicker vegan sour cream, use less water.
- Use immediately or transfer to a small container and set it in the refrigerator.
Notes
- Use raw cashews! Cashews that have been roasted and salted affect the flavor and do not blend well.
- Soaking your cashews before blending is the best way to ensure a smooth consistency and creamy texture like regular sour cream.
- Don't use a food processor because it leaves little chunks and a gritty texture like sand.
- Cashew sour cream will keep for 6-7 days in an airtight container in the refrigerator. It also freezers very well!
If you make a lot of cashew-based recipes, make a second batch and freeze it. Place it in a freezer-safe container and store it in the freezer for later use.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 99
- Sugar: 1.1 g
- Sodium: 147.6 mg
- Fat: 7.8 g
- Carbohydrates: 5.5 g
- Fiber: 0.6 g
- Protein: 3.2 g
- Cholesterol: 0 mg
This was good, but I wish it were a bit thicker. I had it on a taco salad so I guess what does it matter, really. Just my crazy all-these-years dairy brain playing tricks on me that “their sour cream is better. The next day the flavors were more developed. I will make this again. Thank you for sharing all of your hard work.
Didn’t have time to soak cashews and used processor but it still turned out smooth and delicious. Many thanks. Quick and easy.
This was really delicious. It was just what i needed to top off my chili. When I tasted it, I thought it would be a great base for a fruit dip. Maybe add maple syrup and vanilla??
Epic, Shane! I tried boiling the cashew and turned out beautifully.
Absolutely delicious! Used it on top of your Sweet Potato Black Bean Chili! Yum!
Thank you!
I love how quick, easy and delicious this is! After chilling in the fridge it’s the perfect consistency. I have used this as a yogurt substitute as well for some recipes and it works a treat! Thanks so much for sharing!
As always , love your recipes! Adding this to your chipotle chickpea tacos for tonight’s dinner.
Thank you!
I have followed Shane for years, and love making his recipes. This was PERFECT in a pinch with some chili that we needed to “cool off” the spice!
Thank you, Lauren!
Hi Shane,
My new hobby going plant based no oil lifestyle.
Just retired and I’m game in getting rid of my husbands painful arthritis flare up episodes.
I did make your delicious cashew sour cream, but I can’t find out how long it will last in the fridge.
I like to put sticky notes on my dishes to give me heads up on their expiry dates.
Thanks for ALL your EASY DELICIOUS recipes!!
Kari❤️
Thank you, Kari!!! The sour cream is good for 7 days when stored in the fridge.
Are you sure it won’t last any longer? I’ve had mine about two weeks and I hate to throw it out… it smells fine.
Hi, Sharon! I’ve held onto mine for up to 3 weeks before. But, I tend to follow the “suggested” dates to be on the safe side.
WOW! I have always wanted to make a cashew sour cream and I’m so glad I did. It was very easy to make and much better than store bought. This cashew sour cream was perfect on the Chipotle Chickpea tacos (Shane & Simple). I look forward to using it on other items.
We are new to this way of eating, and this was our first experience with vegan sour cream, it did NOT disappoint! We put it on jackfruit tacos, and red lentil chili. So, so good! I cannot wait to try your vegan cream cheese recipe! thank you!
I wish I could say it’s been decades although in 2019 I was still eating dairy. So it’s been close to a year & half since ditching dairy & going full on WFPB. Sour cream used to be one of my favorite condiments. I’ve made this recipe probably a dozen times now. I double the recipe which makes the perfect amount in my Vitamix. This recipe is so simple yet so delicious! I’m whipping up a a double batch today for a family I chef for who also love this. If you’re here & wondering if this is a good recipe, IT IS! Make it & don’t change a single thing.
Do you know how much 8 servings makes? Would that be more than a cup? Can’t wait to try this. Thanks.
Each serving is 2 Tbsp so 8 servings would be right at a cup…give or take.
Hi Shane,
Making this week! Are there any issues with using the cashew soaking water to use in making the sour cream? I’m eager to try this and the onion soup dip mix for a party platter of vegetables for Easter dinner this weekend.
Peace and blessings!
Jeff
Shane,
I am trying to avoid nuts right now. Would this dressing work out with cannelini beans ?
It is one option but it’s never been my favorite. You should try my other sour cream recipe with tofu. It’s my favortie…and my wife’s:)
https://shaneandsimple.com/easy-vegan-tofu-sour-cream/
Made this for the first time tonight to go with your pumpkin chili. I chickened out and only made half a batch and now I’m bummed because we cleaned it out real fast! It’s delicious! I’m trying to figure out additional ways I can use it. I’d love to hear how others have used this delish sauce. Thanks for a terrific (and simple) recipe, Shane!
DOUBLE DOSE OF SHUPER-DUPER SHANE & SIMPLE !!!!
Have faith!
Double the ingreds!
U WILL NOT be sorry!
Just Make Double!
I’ve learnt over the years…ANY & EVERY SHANE & SIMPLE recipe ~
whether it’s for shupper, a schmagorgasboard or shimply a shnack…
is gonna turn out SHIMPLY SHENSHATIONAL!
Thank you and love the “SH” 🙂
I love your sour cream. Could you use it to make 2x baked potatoes?
Absolutely!
I had to add slightly more cashews to obtain the correct consistency, but WOW! This is hands down THE BEST vegan sour cream I have ever made! This is a keeper! Thank you, Shane!
Thank you so much!
What could I sub tofu or nuts with?
You could try 1 1/2 cups white beans.
Hi Shane, this seems like it would freeze well. Have you ever tried freezing it?
I haven’t because it doesn’t last long in our house:) But, you should have no problem.
I’d like to try this but will raw cashew butter work or does it have to be soaked raw cashews?
Hi, Risa. It needs to be raw cashews. Cashew butter would be more like using peanut butter or some other spread and wouldn’t taste like sour cream. Hope this helps.
Just made this with the raw cashews. It is an excellent replacement for sour cream!
Risa, thank you so very much!
Hi Shane, Can you soak the cashews in hotter water for less time to shorten the prep time? Thanks!
Sure thing! Boil them for 5 minutes. That works really well.
VERY runny – how can i thicken it up?
Start with half the water and add more as needed.
Amazing! Thank you for another delicious recipe.
Adrienne, thank you so much and I’m so glad you enjoyed the sour cream. Have a great day!
Hey I don’t have vinegar ; is it possible to make it without it ?? I love all your recipes .. Thank you !!
Yes. Just add a little more lemon. Should still turn out well. Thanks for reaching out!
I used to make homemade onion dip with Greek yogurt And carmelized Shallots. I wonder if tnie ciule veganize my signature dip!
Wow. Bad autocorrect there. So sorry.
Best cashew cream I’ve had !
Thank you, Jan! I really appreciate it.
Rich, creamy and tangy. Better than regular sour cream. And, healthier!