Comments on: Vegan Sour Cream

By: DJ

DJ — Tue, 27 Jan 2026 17:03:59 +0000

In reply to jj.

I portion mine into tiny glass jars and freeze them. The consistency when thawing may be ever so slightly different, but the convenience of pulling one out of the freezer when I need it is worth it!

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 23 Jan 2026 17:07:35 +0000

In reply to Violet. Hi Violet, you can make a version with silken tofu, but it's not a direct substitution here. Skip the water, and I would maybe use less of the vinegar and lemon juice, or just lemon juice. It's hard to say without testing it out, but hopefully that gives you a start.

By: Violet

Violet — Sun, 18 Jan 2026 16:17:39 +0000

In reply to Jeanine Donofrio.

I have the same question. My daughter has to follow a low-fod-map diet, and she cannot eat cashews. I would love to make a non-dairy sour cream, as she can only tolerate lactose-free dairy, and it can be hard to find. I will try almonds or hazelnuts and let you know how they work in this recipe. I have given this recipe 5 stars, as the concept is that important to me.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 16 Jan 2026 15:31:12 +0000

In reply to jj. Hi jj, I wouldn't recommend freezing this sauce. It can separate when it thaws.

By: jj

jj — Fri, 16 Jan 2026 00:39:13 +0000

can you freeze this?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 11 Jul 2025 17:44:07 +0000

In reply to Bernadette. Hi Bernadette, so glad you loved it!

By: Bernadette

Bernadette — Fri, 04 Jul 2025 02:21:30 +0000

Great receipt s

By: Kristen

Kristen — Fri, 16 May 2025 22:58:35 +0000

This is my go to sour cream recipe. I use it as a guideline and don’t always add all the ingredients, and the recipe is forgiving. I don’t have any white wine vinegar so today I used acv. It’s a good sour cream replacement but since it’s pretty close to other cashew cream recipes sometimes I use it for other applications like on an everything bagel. Thank you for the recipe!

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 19 Sep 2024 20:23:18 +0000

In reply to KB. I'm so glad this has worked so well for you!

By: KB

KB — Tue, 17 Sep 2024 14:35:48 +0000

This is the second time I have made this it is delicious… I have a friend who’s watching her saturated fat so I made this sour cream alternative for her, neither one of us are vegan, but sometimes it’s nice to have a different flavor profile, but it is very close to sour cream And yummy to boot!… I put way too much homemade hot, hot Sriracha on my egg whites and this cooled it down very easily, even better than sour cream would have. I for one do not soak the cashews because I haven’t needed to and I just have a ninja that takes care of the consistency beautifully, I do probably blend it for three minutes. The texture is awesome… Thanks for sharing.