Go Back
–+ servings
Pouring vegan sour cream from a blender into a bowl.
Print

Vegan Sour Cream

Silky smooth and tangy, this vegan sour cream tastes just like dairy. Use it on baked potatoes, nachos, soups, or anywhere you'd use sour cream.
Course Condiment
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time (Optional but improves texture) 1 hour
Total Time 1 hour 20 minutes
Servings 8 serves
Calories 174kcal

Equipment

  • High powered blender

Ingredients

  • ½ cup raw cashews soaked 15 minutes in boiling water, drained; approx. 75g
  • ½ cup vegetable oil neutral flavored, such as canola or sunflower; approx. 113g
  • ½ cup plant-based yogurt unsweetened, plain (soy recommended); approx. 113g
  • 2-3 tbsp lemon juice freshly squeezed; from approx. 1 lemon; 28–42g
  • ½ tsp salt approx. 3g

Instructions

  • Add the cashews to a small bowl and cover with boiling water. Let soak for 15 minutes to soften.
  • Drain and rinse the cashews under cold water until cool to the touch.
  • Add the cashews, oil, plant-based yogurt, lemon juice, and salt to a high-speed blender.
  • Blend on high until completely smooth and creamy. Taste and adjust salt or lemon juice as desired.
  • Transfer to a clean jar or airtight container. For best texture, chill for at least 1 hour to firm up.
  • Use as a topping for baked potatoes, nachos, soups, or anywhere you'd normally use sour cream. Store in the fridge for up to 3 days.

Video

Nutrition

Calories: 174kcal | Carbohydrates: 4g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 158mg | Potassium: 96mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg