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.
FAQs
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
Vegan Sour Cream
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!
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
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Nutrition Information
Yield
20 servingsServing Size
1Amount 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.
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! 🙂
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!
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.
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.
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.