A healthy homemade vegan sour cream using all whole foods. The flavor was perfected next to real sour cream for a great dairy free sub!
This recipe was originally published on 4/5/14
I love creating plant-based versions of my favorite staples, and sour cream is one of them. This version is my closest to the real thing I’ve made yet!
I have made SO many trials of sour cream. While creating a recipe for my plain yogurt (because none I can find out there replicate the stuff I used to eat as a kid!), one of my failed trials resulted in a pretty darn good sour cream! So here we are, sharing it with the world.
Ingredients
Luckily you don’t need too many ingredients to make your own dairy free sour cream, it’s a pretty simple recipe. Here’s what you’ll need:
- Cashews
- Slivered almonds
- Lime juice
- Distilled white vinegar
How to Make Vegan Sour Cream
It is so easy to whip this recipe up, you’ll never go back to store bought! Here’s what to do:
- Blend all ingredients until smooth.
- Let it set in the fridge over night.
- Serve!
Serving suggestions
Sour cream is one of those things that just seems to go good on pretty much anything! Here’s some ideas of how to use this vegan version:
- Serve with Mexican dishes such as vegan latkes, vegan nachos, vegan taquitos, and Mexican taco bowls
- As a topper in soups like this tequila lime soup
- A spread for sandwiches
- A base for other dips, try mixing with my healthy vegan bean dip
- Serve with oven fries as a dip
- Mix it with my Mexican Cole Slaw for a creamy version
Tips and tricks
For the best vegan sour cream, keep these helpful hints in mind:
- Don’t forget to soak the nuts even if you are using a high speed blender. It is part of the overall end flavor. You can soak the cashews overnight or boil them for 30 minutes if you forget.
- Do not use lemon in place of lime. Lime is the key to get the perfect flavor.
- Do not sub the vinegar with another kind. Apple cider vinegar is sweeter and not as tangy. The distilled white is key for the final result. If you sub it, the flavor will change. Add more vinegar if you want it more tangy but dairy sour cream is more of a neutral than sour flavor.
- The more it sets the more cultured like it will get, I recommend overnight.
- To make a nut free version, you can try subbing silken tofu for the nuts! Do the same amount, so 1 1/2 cups plus 2 tablespoons.
- This will keep in an airtight container for up to 7 days in the fridge.
- You can also freeze vegan sour cream for up to 3 months. The best way to freeze it is to cover the top of the sour cream itself with plastic so it touches it and forms a barrier from freezer burn.
- The texture may change a bit if frozen, just whisk or blend the defrosted sour cream to get it back to the right consistency.
Common Questions
There are loads of recipes out there for vegan sour cream, with a few different base ingredients. Often used are cashews, tofu, non dairy yogurt, coconut cream, and tahini. In this recipe I used cashews, almonds, lime juice, and white distilled vinegar.
If you aren’t going to make your own sour cream, and need a quick and easy sub, the best thing I can think of is plain yogurt. Much like I said above when I shared this vegan sour cream recipe was actually a result from a failed vegan plain yogurt recipe trial, they are pretty close!
Homemade sour cream will last in an airtight container in the refrigerator for up to 7 days, and in the freezer for up to 3 months.
More Vegan Condiments
Finding solid plant based versions of traditional sauces and dressings can be tough. I’ve had a bit of success recreating the classic favorites into vegan whole food versions, here’s some of our favorites:
Homemade Vegan Sour Cream Recipe
Equipment
Ingredients
- 1 1/2 cups raw cashews , soaked overnight (see note, includes nut free idea)
- 2 tablespoons blanched slivered almonds , soaked overnight (see note, includes nut free idea)
- 1 cup , plus 1 tablespoon water
- 2 tablespoons lime juice (see note)
- 5-5 1/2 teaspoons distilled white vinegar (see note)
Instructions
- Place all ingredients in a blender and blend until smooth
- Put in an airtight container and let set in the fridge overnight.
- Serve!
Notes
- you must soak the nuts even if you are using a high speed blender. It is part of the overall end flavor. You can soak the cashews overnight or boil them for 30 minutes if you forget. Caution, some blenders won’t be able to get a smooth result due to their lack of power.
- Do not use lemon in place of lime. Lime is the key to get the perfect flavor.
- Do not sub the vinegar with another kind. Apple cider vinegar is sweeter and not as tangy. The distilled white is key for the final result. If you sub it, the flavor will change. Add more vinegar if you want it more tangy but dairy sour cream is more of a neutral than sour flavor.
- This recipe makes 2 1/2 cups. Serving size is 1/4 cup.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Stephanie Dix says
Hi! Do you blend the cashews in the water they have been soaked in? Or do you dump that water and measure out a fresh cup of water to blend the nuts in? Thanks!
veggiesdontbite says
Hi Stephanie! Drain and use fresh water. The flavor needs to be crisp and clean. Hope you like it!
Nina Windhauser says
Super creamy and delicious! I could still taste cashew, but then again, it’s mostly cashews, lol. I agree, it tastes much better than any tofu based one I’ve tried. Well use this recipe from now on!
veggiesdontbite says
So happy you liked it Nina! Thanks for the great review! You can add more of the lime juice and/or vinegar if you still taste a hint of the cashew. It really does alter depending on the batch of cashews you use, sometimes they are stronger than others.
Laura says
I’m excited about making this recipe. I usually do the tofu with the lemon juice and red wine vinegar. Which I like but it makes too much and I end up having to throw most of it out. So I plan on making this and freezing it in ice cube trays so it doesn’t spoil.
veggiesdontbite says
I hope you like it Laura!! I love the idea of freezing it in ice cubes. The texture when it defrosts may be a bit off but just give it a good whisk and it should smooth out!
Francene Grace says
How many grams do you consider a serving ?
veggiesdontbite says
Each serving is about 1/4 cup. I can guess that is about 60 grams.
Terri says
I’m confused on how much white vinegar to use
veggiesdontbite says
Hi Terri. It’s a range. start with the lowest in the range, which is 5 teaspoons, and then add more if you want it tangier. The range is from 5 teaspoons to 5 1/2 teaspoons. Hope that makes sense!
Leslie says
How long will this keep in the fridge?
veggiesdontbite says
Hi Leslie! About 5-7 days. Flavor is best within that time frame.
Laura says
Just did this recipe & put it in the fridge to set overnight. Can’t wait to try it! 🙂
veggiesdontbite says
Yay!! Hope you like it!
Geneva says
Do you have to use raw cashews?
veggiesdontbite says
Hi Geneva! Raw cashews are what give this the creamy texture and flavor it needs so if you sub those then you will lose the base of the recipe.
Catherine says
Hi there, I can’t get blanched slivered almonds. Would blanched almond meal work? If so, how much should I use and would I need to soak it?
veggiesdontbite says
Hi Catherine, I have not tried the almond meal, but you could give it a shot. I would go by the weight I give which is 17.5 grams. I’m not quite sure if the consistency or smoothness would come out the same, I would try without soaking first since soaking almond meal isn’t the same as soaking almonds and since it is not hard like almonds are you probably don’t need to soak at all. Let me know if you try it and how it worked!
Rochelle Stewart says
Going to try with walnuts lol. Because its the only nuts I have in the house right now.
veggiesdontbite says
Hi Rochelle! I haven’t tried those but let me know how it works out!