This vegan sour cream recipe is the closest homemade version to the real thing I have ever had. Both flavor and texture are so close to the dairy version!
This recipe was originally published on 4/5/14
I am constantly looking to better my vegan versions of traditional dairy filled things, and sour cream is top of my list. This is the best version I have made to date!
Vegan Sour Cream
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 use 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.
What is vegan sour cream made from?
There are loads of recipes out there for vegan sour cream, with a few different base ingredients. Here are a few things people use as a base:
- cashews
- tofu
- non dairy yogurt
- coconut cream
- tahini
After trying all of these ideas, I still wasn’t sold. While the cashews gave me the closest to what I was looking for, something was still missing.
What many may not remember if they haven’t had real dairy filled sour cream for a while, is that sour cream is not really sour. It actually has a very neutral flavor. A creamy plain kind of neutral.
So I kept this in mind while creating my version. Cashews are my go to base for creaminess. We fortunately do not have a nut allergy, so since they give the best result for non dairy alternatives, I always start there.
But to achieve what I wanted here, I needed something less sweet to keep a thicker texture. So I substituted some of the cashews with blanched almonds!
You still need some tang in it however to reach that neutral point of flavor since the cashew part of the base I use has a sweetness you don’t want coming through. While other recipes out there use apple cider vinegar and lemon, I did not find the best success with these.
So what did I use?
- white distilled vinegar
- lime juice
They worked perfectly! The other thing I did not add, that many others do, are:
- salt (it actually brings out the sweetness of the cashews more)
- nutritional yeast (not my fave)
What is a good vegan substitute for sour cream?
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!
How long does homemade sour cream last?
If you store this in an air tight container in the fridge, it should last about 7 days. However we make it in a big batch and freeze what we won’t use! 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.
When you are ready to eat it, let it defrost on the counter. You can also slowly defrost it in the microwave. Either way you will need to give it a good whisk, or blend it again, to get it creamy.
If you do that then let it set again in the fridge it works pretty well!
How to Make Dairy Free Sour Cream
It is so easy to whip this recipe up! You need to make sure you are soaking the nuts however, so don’t forget. If you do, you can also boil them for 30 minutes.
- Blend all ingredients until smooth.
- Let it set in the fridge over night. The more it sets the more cultured like it will get.
- Serve!
Ways To Serve This Vegan Sour Cream
- Serve with Mexican dishes such as 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
The Best Vegan Sour Cream Recipe
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.
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.
- 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.
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!