You will be amazed at how similar this homemade cashew Vegan Sour Cream tastes to the regular dairy version. It’s ultra-creamy, smooth and has a light, whipped consistency. It’s delicious on baked potatoes, soups, pasta, nachos or anytime you’d normally use sour cream. It only takes 20 minutes to make but can really take a meal to that next level because it is just so creamy. I can’t go past it on my Lentil Sweet Potato Tacos. It’s very easy to make and only requires 5 ingredients.
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You’ll love how true to the original dairy version this cashew and vegetable oil based sour cream is. It’s perfect for taco nights, and can even be used in baking or as a replacement for mayonnaise if you’re in a pinch.
Ingredients
The awesome thing about this sour cream recipe is that it only requires 5 ingredients. The recipe card at the bottom of this post lists out the exact quantities, but here is a quick shopping list for your convenience:
- Neutral vegetable oil
- Natural, unsweetened plant-based yoghurt
- Raw cashews
- Lemon
- Salt
Instructions
Making this vegan sour cream is so simple, it really comes down to just a few easy steps. You’ll find the full instructions listed in the recipe card at the bottom of this post as well, but here’s a step-by-step tutorial with pictures:
Step one: Place cashews in a bowl and cover with boiling water for a few minutes or soak them in cold water overnight.
Step two: Add the soaked and drained cashews to a blender with all other ingredients.
Step three: Blend until smooth, taste and season with extra salt if desired.
Step four: Serve immediately or chill in the refrigerator for an hour to get an even thicker consistency.
Hint: For smoother vegan sour cream, soak the cashews in hot water for a few minutes or overnight in cold water. This helps soften them and ensures a creamy consistency. Enjoy this delightful dairy-free alternative in your favorite dishes!
Substitutions
- Yogurt – you can use any unsweetened natural yogurt here. I like to make my own soy yogurt, but store-bought coconut or any other unsweetened yogurt would also work.
- Cashews: raw, unsalted cashews are the best choice for their mild flavor and ultra creamy texture but you could also use macadamias or blanched almonds. The almonds however won’t be quite as creamy and be sure to use blanched almonds with the skin removed, otherwise the color will be brown. Generally speaking, vegan recipes often suggest using sunflower seeds as an alternative to cashews but I would only use these in the case of a nut allergy as they don’t give nearly as creamy a texture, and depending on your blender, it can sometimes turn out a little gritty.
- Lemon: bottled lemon juice will do if you don’t have a fresh lemon on hand. Lime juice would also work, but will change the flavor profile a little bit. Or apple cider vinegar will also give the acidity we are looking for here, about 1-2 tbsp will do. Taste test and adjust the quantity as desired.
- Vegetable oil – I recommend using a vegetable oil blend, or something very neutral in flavor like canola or sunflower oil. I would advise against olive oil as it is generally much too peppery and robust in flavor. I have tried it myself when I was running low on oil with a half-half combination of vegetable and olive oil and although it still worked, the olive oil flavor really dominated and it made the color turn quite yellow.
Storage
Keep the sour cream in an airtight container or clean jar in the refrigerator for up to 3 days. It shouldn’t separate, but if you notice there is a little bit of water, just stir it back in.
Do not freeze, it will likely split when thawed and will just be a bit yucky. Sour cream is best fresh, and it doesn’t take long to whip up a new batch.
Top tip
Make sure you soak your cashews and use a high power blender to get a silky smooth finish on your sour cream.
I have two blenders that I would recommend – a Nutribullet or a Vitamix. The Nutribullet is a very powerful, very affordable blender, but small and only suitable for cold ingredients. A Vitamix is a larger jug-style blender that is an investment, but a seriously powerful piece of equipment. It can blend anything and everything, hot or cold and in big batches too.
Now, if your blender is not high-powered, I have a simple work-around solution for you: soak the cashews for longer. Either leave them overnight in water in the refrigerator, or add the to small pot of boiling water. Cover the pot so the water doesn’t evaporate and keep at a rolling boil for 25-30 minutes. Drain and rinse under cold water until cool before blending.
FAQ
No, soaking the cashews helps soften them for a smoother and creamier texture in the sour cream. Some blenders might be powerful enough to still achieve a silky smooth finish with dry cashews, but most aren’t. It only takes 15 minutes to soak them, so it won’t take too much time but the results are worth it.
Yes, the recipe is gluten-free.
Yes, you can adjust the sourness by adding more or less lemon juice or vinegar to suit your taste.
Yes, there is! Vegan cashew sour cream like this one is a dairy-free alternative made from plant-based ingredients.
Most vegan sour cream recipes are made from soaked cashews because they have such a lovely, creamy and smooth consistency when blended. Store-bought vegan sour cream is often made with coconut based ingredients as these are more shelf-stable and cheaper for mass production. However, of course, each brand and product will have different formulations.
Uses for Vegan Sour Cream
Here are some serving suggestions and ideas on how to use your vegan sour cream! I personally love to make a sour-cream dip by mixing it with my Homemade Chilli Jam and serving it with these easy Air-fryer Sweet Potato Fries. I also use it as a topping for my Sweet Potato Lentil Tacos.
You can see in the image below I’ve also used it on nachos… but that recipe is still under wraps for my cookbook (coming out in April 2024 – stay tuned!).
In the meantime, here are some other ideas on how you could use the sour cream:
- Creamy Dressings and Dips
- Baked Potatoes with Toppings
- Pasta Sauces
- Salad Dressings
- Dollop it onto soup
- Moist Baking Ingredient
- Casseroles and Baked Dishes
- Dessert Parfaits and Puddings
- Flavorful Chips Seasoning
- Tangy Frosting for Cakes like this Red Velvet Cake from The Banana Diaries – it looks sooo good!
Watch How to Make Vegan Sour Cream (Video)
I hope you enjoy using this versatile sour cream! I’d love to know what you use it for, let me know in the comments section below and leave a star rating so I know what you think 🙂
You can also tag me on Instagram @glowdiaries___ and I will share your photos or videos to my stories – I love connecting and to see what you’re making!
Vegan Sour Cream
Equipment
- Blender high powered
Ingredients
- 1/2 cup neutral vegetable oil
- 1/2 cup natural yogurt unsweetened, plant-based (I use soy)
- 1/2 cup raw cashews
- 2-3 tbsp lemon juice roughly the juice from 1 lemon
- 1/2 tsp salt
Instructions
- Place cashews into a small bowl. Cover with boiling water and soak for 15 minutes. Drain and rinse cashews under cold water until cool to touch.
- Combine all ingredients in a small high-power blender.
- Blend on high until smooth and creamy. Taste test and add extra salt if desired.
- Transfer to a clean jar or airtight container and rest in the fridge for 1 hour to firm up.
- Use as a topping on baked potatoes, nachos, soups or any savoury dish that would call for sour cream. Keep refrigerated in an airtight container for up to 3 days.
Video
Nutrition
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