I don't know about you, but I can't find a store-bought vegan sour cream I like! And, the store-bought versions aren't very healthy either. Instead, make your own vegan sour cream recipe at home with 6 healthy ingredients. It takes less than 10 minutes to make.
Although sour cream is not typically "healthy," there is an easy way to make healthy vegan sour cream recipe. The other day, I made vegan enchiladas and the family requested a little vegan sour cream love on top.
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Despite trying many store-bought vegan sour creams and throwing them away, I decided to make a recipe I found online. Unfortunately, I couldn't find one my family liked that tasted close to the "real deal."
After playing with several different recipes and watching my kids and husband make faces, I apparently "nailed it."
First and foremost, I always suggest you taste as you go. NEVER add spice or seasoning quickly. Everyone has different taste buds, so just because I think it's seasoned perfectly doesn't mean you will think so.
The benefits of raw cashews
The magic component of vegan sour cream is raw cashews.
According to Healthline, cashews are rich in a range of nutrients. One ounce (28 grams) of unroasted, unsalted cashews provides you with:
- Calories: 157
- Protein: 5 grams
- Fat: 12 grams
- Carbs: 9 grams
- Fiber: 1 gram
- Copper: 67% of the Daily Value (DV)
- Magnesium: 20% of the DV
- Manganese: 20% of the DV
- Zinc: 15% of the DV
- Phosphorus: 13% of the DV
- Iron: 11% of the DV
- Selenium: 10% of the DV
- Thiamine: 10% of the DV
- Vitamin K: 8% of the DV
- Vitamin B6: 7% of the DV
Besides, cashews contain a significant amount of copper, a mineral essential for energy production, healthy brain development, and a strong immune system. They’re also a great source of magnesium and manganese, nutrients important for bone health
Ingredients
- Raw Cashews: The mild flavor of raw cashews makes them a more versatile ingredient for cooking.
- Water: The water thins the vegan sour cream recipe and helps emulsify the ingredients instead of using oil.
- Fresh lemon juice: The acid in the lemon reacts with the cashew cream and apple cider vinegar, similar to making my vegan buttermilk.
- Apple cider vinegar: The apple cider vinegar brings a tanginess to the sour cream.
- Sea salt: Add salt to taste. I prefer a little more, but it is an individual preference.
- Dijon mustard: provides the right finishing tanginess to the vegan sour cream.
As I said before, I like more salt (typically 1 teaspoon in this recipe, but start with a ½ teaspoon and taste as you go). You don't need a $500.00 blender to make delicious sour cream, dips, and sauces. In fact, I recommend using a Nutribullet, which is very affordable and effective.
Substitutions
- For those with nut allergies, use silken tofu or white beans instead of cashews.
- Or, try using unsweetened, unflavored vegan yogurt.
- If using white beans, reduce the water by half. Although white beans are an option, the final result is a little grainier than smooth, but it tastes very similar.
- White vinegar is commonly used when making sour cream or mayonnaise.
- When in a pinch, bottled lemon juice works as a replacement for fresh lemon juice.
Storage
Since homemade sour cream only lasts up to 5 days in the refrigerator, I consider how to use it in my weekly recipes every time I make a batch.
For instance, this week, I planned a few of my favorite recipes to add vegan sour cream.
Recipe Suggestions
I love to drizzle plant-based sour cream on vegan chili mac!
And, I even add a little Sriracha to make a spicy, sour cream for my favorite ultimate vegan lentil black bean burrito ever!
And, let's not forget sour cream on top of vegan lentil tacos!
Without a doubt, sour cream is essential for my crunch wrap supreme recipe
Recipe FAQs
Aside from a cashew vegan sour cream, there are many vegan options in the grocery store for purchase. Or, make a vegan sour cream with silken tofu or white beans.
Plant-based sour cream typically lasts up to 1 week in the fridge. Make sure to keep it in an airtight jar or container.
Raw cashews also have more selenium than roasted cashews do. An ounce of raw cashews has 5.6 micrograms of selenium, which is 2.2 micrograms more than can be found in an ounce of roasted cashews. The mild flavor of the raw cashew makes it a more versatile ingredient for cooking.
Tips
- Soaking cashews overnight helps to soften them for blending.
- A quick way to soften cashews is to boil them for 10 minutes and drain the water. Wait until they cool, and then blend them.
- Once you make the plant-based sour cream, refrigerate it for at least an hour so it thickens.
- Try flavoring the sour cream with fresh herbs, taco seasoning, or any seasonings of your choice.
Once you taste this sour cream recipe, you will be in love forever!
Other Suggested Vegan Dressings and Dips
If you love this plant-based sour cream recipe, give a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Sour Cream
Ingredients
- 1 cup raw cashews soaked for at least 4 hours if you do not have a high-speed blender
- ¾ cup water
- 1 Tablespoon lemon juice or more if needed (taste as you go; I love lemon)
- 1 teaspoon apple cider vinegar
- ½ teaspoon sea salt add more to taste
- ½ teaspoon Dijon mustard
Instructions
- If possible, soak the raw cashews overnight. This is not necessary, but it makes blending easier if you don't have a quality high-speed blender.
- Rinse the soaked cashews.
- Add all other ingredients to a high speed blender.
- Blend the ingredients until smooth.
- Put in the refrigerator to thicken.
Notes
- Choose silken tofu or white beans for a nut-free option. If using white beans or tofu, however, reduce the water by half.
- Choose unflavored, unsweetened vegan yogurt, and skip the water.
- Using fresh lemon juice is better than bottled.
- For flavored sour cream, add your favorite herb and spice combinations.
- Store in a covered container in the refrigerator for up to 5 days.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Carol McCollum
What is a serving size? This recipe makes 20 servings. You list serving size as 1gram. Is that 1T, 2T, 1/8 cup.... ??
Kathy Carmichael
Hi Carol, the serving size is about 1 Tablespoon or a little more.
Donna
Can’t wait to make this. How much does it make total? About one cup?
Kathy Carmichael
Hi Donna, it makes almost 2 cups. Let me know what you think. I'd love to hear your opinion.
Keri Mager
This recipe was perfect, i have made some before and couldn't figure out why it was so runny, but your recipe was thick and perfect, thanks!
Kathy Carmichael
Hey Keri, yay! I love vegan sour cream, and I'm with you; I do not care for runny sour cream.
Sandi Ellard
How long does this keep?
Kathy Carmichael
Hi Sandi, it will keep 5 days refrigerated. I hope you enjoy it; you can always cut the recipe in half if you only plant ouse it for one recipe.
Meg
I would love to know a few things, if possible. Is there a substitute for Idaho potatoes for the cheese sauce if you're avoiding nightshades? Also, is there a substitute for dijon mustard for sour cream that works too? Or can you leave out?
So excited to try your recipes.
Kathy Carmichael
Hi Meg, sweet potatoes are not night shades, so if you can find a white or purple sweet potato, they have less sweetness and would probably work for the sauce. I also make a cashew cheese sauce, which is on my blog for cashew mac and cheese. Instead of dijon mustard , you can use 1/2 of a Tablespoon of dry mustard powder and 1/2 Tablespoon of white vinegar. Or, you can use spicy brown mustard, yellow mustard, or vegan Worcestershire. I hope this helps.
Anonymous
Anonymous
Leatha
Mmmm...love your recipes. We will definitely be having the 7 layer dip, tacos , and I will make the skinny sour cream. I don't like vegan cheese, either. Thank you.
Kathy Carmichael
Leatha, I am so glad you love my recipes. Please let me if you like the 7 layer dip as well as the taco recipe you try. This week I am making tempeh tacos ina Baja marinade! I'll post them if they turn our as good as I hope. Stay safe and healthy.
Andrew
Love the way you always emphasise "taste as you go" probably the best piece of advice for a person learning to cook ????
Kathy Carmichael
Thanks, Andrew! I think we all have different palates. I love hot and spicy, but what I think is spicy and what someone else thinks is spicy is totally different. I don't have a hot meter hahha. I hope you enjoy the recipes, and thanks for the feedback!