Vegan Sour Cream

Creamy, tangy, and rich, this vegan sour cream is delicious on baked potatoes, nachos, chili, and more. You won't miss the real thing one bit!

Vegan Sour Cream

This vegan sour cream recipe is a staple in my kitchen. Just like the real thing, it’s creamy, tangy, and rich, a perfect topping for baked potatoes, nachos, chili, enchiladas…I could go on and on. It’s super easy to whizz together, and it’s made with simple, plant-based ingredients. If you’re dairy-free or vegan (or even if you’re not!), you’ll make this recipe time and time again.

Vegan sour cream recipe

Vegan Sour Cream Recipe Ingredients

Here’s what you’ll need to make this vegan sour cream recipe:

  • Raw cashews – They make this vegan sour cream thick and creamy. Tip: make sure your cashews are raw, not roasted. Otherwise, they’ll give the sour cream a nutty flavor.
  • Water – To get the blender moving.
  • Extra-virgin olive oil – For richness.
  • Lemon juice and white wine vinegar – They make the vegan sour cream tangy and bright.
  • Onion powder and garlic – For sharp, savory depth of flavor.
  • Dijon mustard – For extra tang.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Cashews, garlic, and Dijon mustard in a blender

Add the ingredients to a high-speed blender, and blend until completely smooth and creamy. If you don’t have a high-speed blender, I recommend soaking your cashews for 6 hours, or overnight, before making this recipe. That way, they’ll be easier to blend.

Season to taste, and chill the mixture for at least 4 hours before serving. It’ll be slightly runny just after blending, but it’ll thicken in the fridge. Enjoy!

Cashew sour cream in a blender

How to Use Vegan Sour Cream

Creamy, tangy, and rich, this dairy-free sour cream is a versatile, delicious condiment to keep on hand in the fridge. Here are a few of my favorite ways to use it:

How do you like to use vegan sour cream? Let me know in the comments!

Vegan sour cream recipe

More Plant-Based Basics

If you love this recipe, try one of these basic vegan recipes next:

Vegan Sour Cream

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Prep Time: 10 mins
Chilling Time: 4 hrs
Serves 8
Creamy, rich, thick, and tangy, this vegan sour cream is a perfect dairy-free sour cream substitute. This recipe comes out best in a high-speed blender, such as a Vitamix. If you don't have one, soak your cashews for at least 6 hours, or overnight, before making it. Gluten-free.

Ingredients

  • cups raw cashews
  • ½ cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 garlic clove
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon onion powder

Instructions

  • In a high-speed blender, place the cashews, water, olive oil, lemon juice, vinegar, garlic, mustard, salt, and onion powder and blend until completely smooth and creamy.
  • Chill for at least 4 hours. The consistency will thicken up in the fridge.

4 comments

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Rate this recipe (after making it)




  1. Melinda
    06.30.2021

    How long will this last in the refrigerator?

    • Jeanine Donofrio
      06.30.2021

      Hi Melinda, about 1 week.

  2. Kim
    06.29.2021

    On soaking the cashews overnight – do you use the volume of water from the recipe, or do you soak them in a few cups of water and then drain before blending (and reduce the amount of water added to the blender)? Would the extra water absorbed by the cashews make the sour cream runnier?

    • Jeanine Donofrio
      06.29.2021

      Hi Kim, if you soak the cashews, drain them well and then continue with the recipe. You can start with a touch less water if your blender will still blend. It shouldn’t seem runny, but keep in mind that it’ll also thicken in the fridge.

      With a powerful blender, I skip soaking altogether.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.