Vegan Sour Cream

Although sour cream is not typically "healthy," there is an easy way to make healthy vegan sour cream. The other day, I made Vegan Enchiladas and the family requested a little vegan sour cream love on top.

Despite trying many store-bought vegan sour creams and throwing them away, I decided to make a vegan sour cream 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 vegan sour cream 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.

RAW CASHEWS ARE THE SECRET TO VEGAN SOUR CREAM

According to Healthline, cashews are rich in a range of nutrients. One ounce (28 grams) of unroasted, unsalted cashews provides you with around (1Trusted Source):

• 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 (8, 9, 10).

WHAT'S IN MY VEGAN SOUR CREAM RECIPE?

• Raw cashews, soaked for at least 4 hours if you do not have a high-speed blender(I recommend the Nutri-bullet)
• Water
• Fresh lemon juice, or more if needed (taste as you go; I love lemon)
• Apple cider vinegar
• Sea salt (add more to taste)
• Dijon mustard

As I said before, I like more salt (typically 1 teaspoon in this recipe, but start with a 1/2 teaspoon and taste as you go). You don't need a $500.00 blender to make delicious sour cream, dips, and sauces. 

IDEAS ON HOW TO USE WITH YOUR FAVORITE DISHES

Since homemade sour cream only lasts up to 5 days in the refrigerator, I consider my weekly recipes every time I make a batch. For instance, this week, I planned a few of my favorites and added sour cream. 

I love to drizzle vegan sour cream on Air Fried Falafel, which I turn into a Mexican bowl with my Fruit Salsa Recipe and Simple Rosemary Infused Pickled Red Onions.

Another great way to use sour cream is on my favorite Vegan Chili Recipe! 

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 vegan sour cream on top of Vegan Lentil Tacos! 

Without a doubt, sour cream is essential for my Crunch Wrap Supreme Recipe.

IF YOU ENJOY SOUR CREAM, YOU MAY LIKE THESE SAUCES!

• Vegan Thousand Island Dressing 
• Italian Dressing
• Tofu with Peanut Sauce
• Mustard Dipping Sauce
• Beet Dip
• Secret Sauce
• Yum Yum Sauce
• Healthy BBQ Sauce
• Vegan Tartar Sauce
• How to Make Chimichurri Sauce
• Vegan Nacho Cheese Sauce

Yield: 20 servings

Vegan Sour Cream

Prep Time: 10 minutes

Total Time: 10 minutes

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 at home with 6 healthy ingredients. Add a little vegan sour cream love to your favorite foods. A dollop will do!

Print

Ingredients

• 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-speed blender
• 3/4 cup water
• 1 Tablespoon lemon juice, or more if needed (taste as you go; I love lemon)
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon sea salt (add more to taste)
• 1/2 teaspoon Dijon mustard

Instructions

• If possible, soak the raw cashews overnight. This is not necessary, but makes blending easier
• Rinse soaked cashews
• Add all other ingredients to a high speed blender. I LOVE my NutriBullet. I use it everyday
• Blend until smooth
• Put in the refrigerator to thicken

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
• 
  Bragg Organic Raw Unfiltered Apple Cider Vinegar with The Mother, 16 ounce, 2 Pack
• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  Grey Poupon Dijon Mustard (8 oz Jar)

Nutrition Information

Yield

20 servings

Serving Size

1
Amount Per Serving Calories 0Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 95mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

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! 🙂

www.kathysvegankitchen.com/about-me