A creamy vegan sour cream made with cashews is an easy dairy-free dip you can use in all your favorite recipes!
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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 who 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 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, and this homemade version is super easy to make!
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 it with my vegan buffalo sauce for a creamy buffalo dip!
Jump to:
Why You’ll Love This Vegan Sour Cream
Limited Ingredients: This recipe uses a handful of simple ingredients found in any grocery store.
Whole-Food: It’s made with whole-food ingredients with absolutely no processed additives.
Easy to Make: All you have to do is blend. That’s it!
Healthy: This vegan sour cream is loaded with protein and healthy fat, and it’s lower in calories than traditional sour cream.
Delicious: The ingredients used create a recipe that’s rich and creamy with a sweet, earthy, and tangy flavor.
Ingredients and Notes
Raw Cashews: Raw cashews have an earthy, sweet flavor and create a rich, creamy texture.
Vegetable Stock: Vegetable stock helps give the sour cream a smooth consistency while adding more flavor.
Lemon Juice and Apple Cider Vinegar: The acidity of lemon juice and apple cider vinegar gives the recipe the tang it needs to mimic sour cream.
Spices: A blend of onion powder, garlic powder, and a little salt amps up the flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions
Adjust the Salt: Try smoked sea salt or black salt (kala namak) for a unique flavor profile.
Add a Hint of Sweetness: Balance the tanginess with a small amount of agave or sugar if it’s too sharp.
How to Make Vegan Sour Cream
- Pre-soak your cashews for 4 hours, or bring them to a boil in a
saucepan . Reduce the heat and simmer for 10 minutes.
- Drain and rinse the cashews, then add them to a blender, along with the other ingredients.
- Blend until smooth and creamy, scraping down the sides of the blender as necessary.
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 being frozen. You can always give it a try, then transfer it to the refrigerator and whisk it 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 you 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
Expert Tips
- Use a high-speed blender such as Vitamix for the best texture.
- If you like more tang, add another tablespoon of lemon juice.
- If you think it needs more flavor, add a pinch of salt.
- It will be a bit dry if this is used in baking recipes. It’s better to use it fresh topped on recipes than 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.
Serving Suggestions
There are many ways to add vegan sour cream to your favorite meals. A dollop provides a subtle tang and creaminess to your favorite recipes, from air fryer baked potatoes, lentil tacos, burrito bowls, 7-layer dip, and enchiladas.
It’s also delicious with your favorite soups and chilis,
Storage
Refrigerator: Store in an airtight container in the fridge for 4 to 5 days.
Freezer: Freezing this vegan sour crema is not recommended, as it separates when thawed.
More Vegan Dip Recipes!
Recipe
Vegan Sour Cream
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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.