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 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.

Jump to:

• The benefits of raw cashews
• Ingredients
• Substitutions
• Storage
• Recipe Suggestions
• Recipe FAQs
• Tips
• Other Suggested Vegan Dressings and Dips
• 📖 Recipe
• 💬 Reviews

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

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