Name: 5-Ingredient Vegan Sour Cream
Prep time: 10 min
Total time: 10 min
Yield: 8 people
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)); 3/4 teaspoon apple cider vinegar (, more to taste); 1/2- 3/4 teaspoon sea salt (, more to taste (I usually add 3/4 tsp))

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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.

Along with Vegan Cheddar Cheese and Almond Cream Cheese. All non-dairy, all delicious!

I started making my own sour cream because the store-bought varieties are lacking tang that the dairy variety has. The consistency is great for 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!!

WHAT IS VEGAN SOUR CREAM MADE OF?

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

ADD-INS AND SUBSTITUTES:

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.

WHICH BRAND OF NON-DAIRY YOGURT SHOULD YOU USE?

I prefer unsweetened So Delicious yogurt for its color, flavor, and thickness, but there are many brands that will work well too. Kite Hill is another nice option.

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 slightly sweet taste. 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.

HOW DO YOU MAKE VEGAN SOUR CREAM?

The method is SO easy, just add all the ingredients to your high-powered blender. Then blend on high until creamy and 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.

Tips:

1 – 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.

2 – 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.

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

4 – If you don’t have a high-speed blender, the consistency may not get smooth enough. You can try soaking longer to make the cashews really soft.

5 – I like to use Whole Cashews rather than pieces. The whole pieces are usually the best quality and fresh tasting. If the cashews are lower quality, they tend to leave an aftertaste in the sour cream. It shouldn’t taste heavily like cashews.

HOW LONG WILL IT LAST?

It stays fresh for about 4-5 days in the fridge, but I never make it that long. It disappears fast!

CAN I FREEZE IT?

Yes, it freezes well for 4-5 months. Just thaw in the fridge overnight. You may need to stir in a little water, non-dairy yogurt or milk to thin it out.

WHAT CAN I USE VEGAN SOUR CREAM FOR?

You can use it to amp up:
– Dressings
– Sauces
– Dips
– Soups
– Baked goods
– Ice cream
– Pancakes

Dollop it on Vegan Quesadillas, Baked Potatoes, Jackfruit Carnitas Tacos, Rice, Tomato Spinach Pasta, casseroles, Sweet Potato Black Bean 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.

Step By Step Photos Above

5-Ingredient Vegan Sour Cream

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

5 from 6 votes

Print Pin Rate

Course: Condiment, Spread

Cuisine: Oil-free, Vegan

Keyword: Vegan Sour Cream Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: people

Calories: 76kcal

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)
3/4 teaspoon apple cider vinegar , more to taste
1/2- 3/4 teaspoon sea salt , more to taste (I usually add 3/4 tsp)

US Customary - Metric

Instructions

Drain and rinse the cashews. Discard soaking water.
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.
Pour into an airtight container in the fridge for 1-2 hours to firm it up. It will keep about 4-5 days.

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

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It's a friendly and approachable environment for anyone who's curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return.