A creamy vegan sour cream made with cashews is an easy dairy free dip you can use with all your favorite recipes!
I’m not a huge fan of store bought vegan dairy products. There are so many on the market today. This is great for those of us that are vegan, but these products often come with added processed ingredients that we can’t pronounce, and certainly are not good for our bodies.
When it comes to vegan dairy substitutes I prefer to make my own. I regularly make vegan cheese sauce, vegan alfredo, and my own vegan mozzarella cheese for pizza!
Not only does it taste better, but it’s so much better for you!
The same goes for this vegan sour cream recipe! I used to love a good sour cream on top of my baked potato, or as a cool creamy element to homemade tacos. Now I can enjoy this homemade version anytime!
It also makes a delicious dip with tortilla chips and salsa!
So many dip recipes start with sour cream, so you can use this as a base for creating homemade vegan onion dip, spinach and artichoke dip, or combine with my vegan buffalo sauce for a creamy buffalo dip!
Why you’ll love this vegan sour cream recipe…
- No processed ingredients
- Easy to make
- Lower in fat and calories
- All natural
- Tastes so much better!
Recipe Ingredients and Notes
Raw Cashews: The trick to this recipe is softening your raw cashews. There are several ways of doing this depending on how much time you have. The easiest, yet longest way to soften your cashews is to soak them in warm water for 4 hours.
This gets them nice and plump and easy to blend to create a creamy texture for your sour cream. Drain and rinse the cashews before adding to the blender with the other ingredients.
If you don’t have enough time to soak your cashews for 4 hours, you can also boil them. Add the cashews to a small saucepan filled with water. Bring to a boil, reduce heat and simmer on the stove for 10 minutes!
The last trick to getting a creamy consistency with your cashews is to not soak them or blend them at all, but instead grind them in a coffee grinder!
Place the raw cashews a quarter cup at a time in your coffee grinder, and grind until you get a fine texture.
Vegetable Stock: You need some liquid to get a smooth consistency. I use vegetable stock, but water will also work. Be sure to use fresh water, not the water that you used to soak the cashews.
Lemon Juice: This adds some needed acidity and tang to this recipe. I also add a touch of apple cider vinegar to get that signature flavor.
Spices: A few spices really amp up the flavor. I like to add onion powder, and garlic powder, with a pinch of salt!
Tools and Equipment
High Speed Blender: In order to get a super creamy texture using a high speed blender is the best! There are several out there. If you have the wide base Vitamix, you will likely need to double the recipe to get enough for the blades to work and blend it together.
Coffee Grinder: You only need a coffee grinder, if you don’t have a high speed blender. You will grind the raw cashews in the coffee grinder to achieve the same texture. If using the coffee grinder method, do not pre-soak!
Food Processor: Use your food processor to combine all of the ingredients together. You only need the food processor if you aren’t using your high speed blender.
How to Make Vegan Sour Cream – Step by Step
High Speed Blender Method
Step 1: Pre-soak your cashews for 4 hours. Or bring your cashews to a boil in a saucepan. Reduce the heat, and simmer for 10 minutes.
Step 2: Drain and rinse the cashews. Add to your high speed blender. Add the other ingredients including the vegetable stock or water, lemon juice, apple cider vinegar, onion powder, garlic powder, and salt. Start at low and slowly increase to high. Blend until all ingredients are smooth and creamy. You may need to stop and scrape the sides of the blender down with a spatula to incorporate all of the ingredients.
Food Processor Method
Step 1: Use your coffee grinder to grind your cashews to a fine texture a quarter cup at a time.
Step 2: Add cashew grinds, vegetable stock or water, lemon juice, apple cider vinegar, onion powder, garlic powder, and salt to a food processor. Process until smooth and creamy. You may need to stop and scrape the sides with a spatula to incorporate all of the ingredients.
Top Tips for Making the Best Vegan Sour Cream
- If you like more tang add another tablespoon of lemon juice.
- If you think it needs more flavor add a pinch more salt.
- If using this in baking recipes it will be a bit dry. It’s best to use fresh topped on recipes than it is to heat in the oven.
- When stored in the refrigerator it will thicken. If ready to use again, add a touch of vegetable stock or water, and whisk together to thin it out.
Recipe FAQS
This vegan sour cream recipe will last for 4-5 days when kept in an air tight container in the refrigerator.
I wouldn’t recommend it! Since it is water based, it can separate when thawed after frozen. You can always give it a try, then transfer to the refrigerator, and whisk together when thawed.
Add it to all your favorite recipes that call for sour cream. Add it as a creamy element to vegan quesadillas, enchiladas, or tacos. Top your baked potato with a sprinkle of chives. Use a cream base for potato or pasta salads.
This vegan sour cream is made from a base of cashews and vegetable broth. Other vegan sour creams are made from soy, almond milk or a coconut milk base. It really depends on what your prefer. However, I think the creaminess of the cashews really works well in this recipe and keeps it all natural and whole food plant-based.
If you’re really in a crunch, and don’t want to make your own these are my top three favorite store bought versions.
1. Follow Your Heart Dairy Free Sour Cream
2. Simple Truth Plant-Based Sour Cream
3. Kite Hill Sour Cream
Serve this with these delicious recipes!
This is a simple staple vegan recipe that is super versatile! Whether you follow a vegan or dairy-free lifestyle, or have dairy-free guests, this simple recipe will soon become a favorite replacement for traditional sour cream!
Check out these other vegan dip and sauce recipes!
Recipe
Vegan Sour Cream
Ingredients
- 1 cup raw cashews
- ½ cup vegetable stock low sodium
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
Instructions
High Speed Blender Method
- Pre-soak your cashews for 4 hours. Or bring your cashews to a boil in a saucepan. Reduce the heat, and simmer for 10 minutes.
- Drain and rinse the cashews. Add to your high speed blender. Add the other ingredients including the vegetable stock or water, lemon juice, apple cider vinegar, onion powder, garlic powder, and salt. Start at low and slowly increase to high. Blend until all ingredients are smooth and creamy. You may need to stop and scrape the sides of the blender down with a spatula.
Food Processor Method
- Use your coffee grinder to grind your cashews to a fine texture a quarter cup at a time.
- Add cashew grinds, vegetable stock or water, lemon juice, apple cider vinegar, onion powder, garlic powder, and salt to a food processor. Process until smooth and creamy. You may need to stop and scrape the sides with a spatula to incorporate all of the ingredients.
Video
Notes
- If you like more tang add another tablespoon of lemon juice.
- If you think it needs more flavor add a pinch more salt.
- If using this in baking recipes it will be a bit dry. It’s best to use fresh or topped on recipes than it is to heat in the oven.
- When stored in the refrigerator it will thicken. If ready to use again, add a touch of vegetable stock or water, and whisk together to thin it out.
Nutrition
Irina
What a healthy recipe it is! I love the texture, flavor, and taste. I made it, and it turned out perfect!!!
Claudia Lamascolo
Great I just happen to have a grinder and this will easy to make thanks for the recipe
Tara
Oh wow! I love that you made this dip with cashews. Those flavors sound amazing with a wonderful texture too.
Beth Sachs
This vegan sour cream recipe is going to come in so useful when my vegan friend comes to stay!
Bintu | Budget Delicious
This sounds so delicious! I love that it is dairy free too so everyone can enjoy it.