RecipesSauces - Condiments - Dressings

5-Ingredient Vegan Sour Cream Recipe

posted by Melissa Huggins May 3, 2018 1 Comment

This Vegan Sour Cream Recipe requires just 5 ingredients and it turns out rich, tangy and creamy!

I’m so excited to share this Vegan Sour Cream Recipe with you guys! It’s heavenly! Plus, it’s so darn easy to make and it should be in everyone’s fridge.

I started making my own because the store-bought varieties are lacking the tang that dairy sour cream has. I love the consistency of most of them, but they need to work on the flavor part. I have a feeling that we’ll see better versions in the near future though.

The vegan community is growing fast and many companies are paying attention. It’s a great time to be vegan!!

Ok, on to the vegan sour cream recipe…

5-Ingredients

Believe it or not, it takes just 5 ingredients to make the creamiest and tangiest sour cream. Here’s what you’ll need: (*full amounts in recipe card below)

Raw cashews
Unsweetened non-dairy yogurt
Lemon juice
Apple cider vinegar
Salt

Some non-dairy yogurt brands have an off-white color, which will make your sour cream slightly off-white. It won’t affect the tastiness though. I prefer So Delicious for its color, flavor, and thickness.

If you can’t find unsweetened non-dairy yogurt, you can use plain. Look for one that has the least amount of sugar to avoid a slight sweet taste.

I use whole raw cashews instead of pieces because the pieces seem to be lower quality and not as fresh. This can make the sour cream have an off taste. Roasted cashews won’t work either because the cashew flavor is more prominent and it will take over the sour cream. It shouldn’t taste like cashews.

If you have lactic acid, you can use that in replace of the lemon juice. It adds a similar tangy flavor that cultured cheese has. I usually add 1 1/4 teaspoons. You may need to add a few teaspoons of water or non-dairy milk to make up the liquid portion of the lemon juice. Blend first and then decide.

If you’d like to add an extra hint of flavor to your vegan sour cream, adding granulated onion will do the trick. You only need a pinch.

 

Now blend!

The method is so easy, just add it all to your high-powered blender and you’ll get the creamiest sour cream ever! Here’s what you’ll need to do:

Drain and rinse the cashews and discard soaking water. Now add all the ingredients to a high-powered blender (starting with the yogurt and lemon juice).

Blend on high until creamy and smooth, scraping down sides as needed. This could take a few minutes to get super smooth.  Now taste to see if it needs more lemon, salt or vinegar and add if needed. The consistency will be soft, but it will significantly firm up in the fridge.

Pour into an airtight container in the fridge for 1-2 hours to firm it up. Give it a good stir after chilling. It will keep about 4-5 days in the fridge, but I never make it that long. It disappears fast!

*Tips

* If you’re unsure how salty or tangy you want the sour cream to be, it’s best to use less lemon, vinegar and salt to start. You can always taste and add more after blending.

* I get a perfect consistency every time with the listed ingredient amounts. However, If you feel your sour cream is too thick, you can add a few teaspoons of unsweetened non-dairy milk, yogurt or water to thin it out. Add more as needed but only a small amount at a time to avoid a runny consistency.

* If you don’t have a high-speed blender, the sour cream may not get smooth enough. * I prefer to use my blender over a food processor for this recipe because It yields smoother results.

*The cashews must soak for a minimum of 6 hours or they will produce gritty results.

 

Use it to amp up

Dressings
Sauces
Dips
Soups
Baked goods
Ice cream
Pancakes

Dollop it on quesadillas, baked potatoes, tacos, rice, pasta, casseroles, chili, and so much more!

Enjoy! 

 

 

I’d love to hear from you

If you make this Vegan Sour Cream Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

 

 

5-Ingredient Vegan Sour Cream
Prep Time
10 mins
Total Time
10 mins
 

This Vegan Sour Cream Recipe requires just 5 ingredients and it turns out rich, tangy and creamy!

Course: Condiment, Spread
Recipe Type: Oil-free, Vegan
Keyword: Vegan Sour Cream Recipe
Servings: 8
Calories: 76 kcal
Author: Melissa Huggins
Ingredients
  • 3/4 cup raw cashews soaked in water for 6 hours
  • 1/2 cup non-dairy yogurt unsweetened (sub plain)
  • 1-2 tablespoons lemon juice (I usually add 2)
  • 1/2 teaspoon apple cider vinegar , more to taste
  • 1/2- 3/4 teaspoon sea salt , more to taste (I usually add 3/4 tsp)
Instructions
  1. Drain and rinse the cashews. Discard soaking water.

  2. Add all the ingredients to a high-powered blender (starting with the yogurt and lemon juice). Blend on high until creamy and smooth. This could take a few minutes. Scrape down sides as needed. Taste to see if it needs more lemon, salt or vinegar. 

  3. Pour into an airtight container in the fridge for 1-2 hours to firm it up. It will keep about 4-5 days. 

Recipe Notes

* If you're unsure how salty or tangy you want the sour cream to be, it's best to use less lemon, vinegar and salt to start. You can always taste and add more after blending. 

 

* I get a perfect consistency every time with the listed ingredient amounts. However, If you feel your sour cream is too thick, you can add a few teaspoons of unsweetened non-dairy milk, yogurt or water to thin it out. Add more as needed but only a small amount at a time to avoid a runny consistency. 

 

 

* If you don't have a high-speed blender, the sour cream may not get smooth enough. * I prefer to use my high-powered blender over a food processor for this recipe because It yields smoother results.

 

 

*Some non-dairy yogurt brands have an off-white color, which will make your sour cream slightly off-white. It won't affect the tastiness though. I prefer So Delicious for its color and thickness.* If you can't find unsweetened non-dairy yogurt, you can use plain. Look for one that has the least amount of sugar to avoid a slight sweet taste.

 

 

* I leave the cashews in the fridge while they are soaking. * Prep time doesn't include soaking time.

 

 

* Yields about 1 cup.

 

 

* If you have lactic acid, you can use that in replace of the lemon juice. It adds a similar tangy flavor that cultured cheese has. I usually add 1 1/4 teaspoons. You may need to add a few teaspoons of water or non-dairy milk to make up the liquid portion of the lemon juice. Blend first and then decide.

 

 

*The cashews must soak for a minimum of 6 hours or they will produce gritty results. 

 

 

* For an extra hint of flavor, add 1/8 teaspoon granulated onion. 

 

 

 

 

 

Nutrition Facts
5-Ingredient Vegan Sour Cream
Amount Per Serving (2 tablespoons)
Calories 76 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 148mg 6%
Potassium 79mg 2%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 2g 4%
Vitamin C 3.1%
Calcium 2.3%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

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1 Comment

Liv @ What Liv Likes May 10, 2018 at 7:44 pm

Yum! Sour cream is one thing I miss from time to time. Growing up in a German household we ate a lot of it! I usually shy away from using cashew bases as cream subs but I think I’m going to give it a try for nostalgia.

Liv | http://www.whatlivlikes.com

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