Vegan Sour Cream Recipe

Vegan Sour Cream Recipe

How To Make Vegan Sour Cream

If you think you can’t make sour cream without dairy, you’re wrong! Here’s one that’s made of vegan substitute ingredients.

Preparation: 10 minutes
Soak Time: 4 hours
Total: 4 hours 10 minutes



  • 1cupraw cashews,soaked for at least 4 hours if you do not have a high-powered blender
  • ½cupwater
  • 1tbsplemon juice,or more if needed
  • 1tspapple cider vinegar
  • ¼tspfine sea salt,heaping
  • ¼tspdijon mustard


  1. In a blender, combine drained cashews, water, lemon juice, vinegar, salt, and mustard.

  2. Blend until the mixture is smooth and creamy, stopping to scrape down the sides or adding water as necessary.

  3. Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if you like a more intense flavor.

  4. Serve immediately or chill the sour cream for later.

Recipe Notes

  • If you have leftovers, you can keep them chilled for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it out by whisking in a small amount of water later, if necessary.


  • Calories: 779.35kcal
  • Fat: 61.47g
  • Saturated Fat: 10.90g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 33.34g
  • Polyunsaturated Fat: 11.00g
  • Carbohydrates: 43.44g
  • Fiber: 4.72g
  • Sugar: 8.69g
  • Protein: 25.61g
  • Sodium: 617.11mg
  • Calcium: 57.77mg
  • Potassium: 945.38mg
  • Iron: 9.40mg
  • Vitamin A: 0.06µg
  • Vitamin C: 6.61mg
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