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+ servings

Vegan Sour Cream

rate this recipe:
5 from 1 vote
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.


  • 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


  • 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.