This ultra-creamy homemade vegan and non-dairy sour cream is so quick and easy to make and has the perfect amount of tang. All you need is cashews, water, lemon, apple cider vinegar and salt. Everything goes straight in your blender and out comes homemade sour cream that you wouldn't believe is completely dairy-free. Add it to tacos, chili, baked potatoes, salad dressing, dips, nachos, roasted veggies or even baked goods!
I am beyond obsessed with this simple and easy dairy free sour cream recipe! Not only does it look just like the real deal, but it also has the same rich tangy flavor and creamy texture that you would expect with traditional sour cream. The fresh lemon and apple cider vinegar provide the tang and the salt helps to bring it out.
I love adding this to tacos, chili, baked potatoes, dips (especially my creamy roasted garlic dip), nachos, roasted veggies and even salad dressings and baked goods!
Ingredients
- raw cashews (soaked or unsoaked)
- water
- lemon
- apple cider vinegar
- salt
How to make dairy free sour cream
This recipe is so quick and easy as there is really only one step (two if we count placing it in the fridge):
- Blend all of the ingredients in a high-speed blender.
- Transfer to a bowl and place in the refrigerator to let it thicken as it cools.
You can serve immediately before refrigerating, but note that it will be a bit thinner in consistency and a little warm from the blender.
How to store
Store leftover sour cream in an airtight container in the refrigerator for 5-7 days.
It would be fine to freeze in a freezer-safe container for 2-3 months, thawing in the refrigerator overnight. However, given how quickly this recipe comes together, it is probably easier to simply make a fresh batch when needed.
All about cashews
The creaminess for this homemade vegan sour cream comes from raw cashews which offer plant-based protein and are also incredibly nutrient dense. Cashews are considered an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc. The nutrition facts for this dairy free sour cream are listed below the recipe and are much more ideal as compared to store-bought sour cream.
I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight. In the refrigerator cashews can last up to six months, and they can actually last up to a year if you store them in your freezer.
Should I soak my cashews?
It is up to you and the type of blender you own. My high speed blender does a great job of making a creamy sour cream without any soaking. I'm usually in a rush so I rarely have time to soak nuts in advance.
Some people like to soak cashews in advance to make them easier to blend and also to make them more easily digestible. Soaking also helps make the nutrients more available.
If you do decide to soak, you can soak them in room temperature water overnight. Or, you can use a quick-soak method and cover them in boiling water for an hour or two. Either way, you will want to drain and rinse the cashews before using in this recipe.
Recipes to use with sour cream
I especially love adding a dollop of this homemade vegan sour cream to roasted veggies, Mexican fare and chili. The recipes below are some of my favorites that pair well with this dairy-free sour cream. All of these recipes are vegan, gluten-free and refined sugar-free.
Cauliflower Steaks with Lemony Mashed Peas and Mint
One-Pan Mexican Quinoa and Black Beans
This easy homemade vegan sour cream recipe will be an instant favorite condiment. It is naturally vegan, gluten-free, grain-free, paleo-friendly and refined sugar-free so it works well for all types of diets.
I cannot wait for you to give this a try! Let’s get blending!
Dairy Free Sour Cream
- Total Time: 5
- Yield: just over 1 cup 1x
- Diet: Vegan
Description
This ultra-creamy homemade dairy free sour cream is so quick and easy to make and has the perfect amount of tang. All you need is cashews, water, lemon, apple cider vinegar and salt. Everything goes straight in your blender and out comes homemade sour cream that you wouldn't believe is completely dairy-free. Add it to your tacos, chili, baked potatoes, salad dressing, dips, nachos, roasted veggies or even baked goods.
Ingredients
- 1 cup raw cashews*
- ½ cup filtered water (use ⅔ cup if you do not have a high speed blender)
- 1 large juicy lemon, juiced
- 1 teaspoon apple cider vinegar or white distilled vinegar
- ¼ teaspoon fine salt
Instructions
- Blend all of the ingredients. Place all ingredients in a high speed blender and blend on the highest speed for 45 seconds. Scrape down the sides with a mini spatula and blend again for 15 seconds. Taste and adjust flavors to your liking.
- Refrigerate. Transfer to an airtight container and place in the refrigerator to thicken. You can serve the sour cream right away but it will have a thinner consistency than if you let it thicken in the fridge.
Notes
*If you have a high-speed blender you do not need to soak your cashews. It will still be super creamy without soaking. Some people do like to soak their cashews to make them more easily digestible and to make the nutrients more available. You can soak in water overnight or do a quick soak using boiling water for an hour or two. Drain and rinse before using in this recipe. Learn more about soaking cashews here.
Store leftovers in an airtight container in the refrigerator for 5-7 days.
- Prep Time: 5
- Category: Condiment
- Method: Blender
- Cuisine: American
Keywords: dairy free sour cream
Penny says
Made this. Super good! Thank you for another great recipe.
Elaine Gordon says
Thank you so much for letting me know! Enjoy!
Sara says
SO GOOD!!!!!!!!!!!!!!!!! Who needs dairy when you can have this magical sauce!
Elaine Gordon says
Thank you so much, Sara! I so appreciate that! I agree!
Jeanne says
Love all your cashew based recipes. Mixed up perfect! This sour cream will be made on repeat and can be used so many ways. I added Primal Palate French Onion Seasoning mix and was delicious.
Elaine Gordon says
Thank you so much, Jeanne! I love your spin on it. By the way, have you tried my French Onion Dip recipe: https://www.eatingbyelaine.com/vegan-french-onion-dip/ - it is actually one of my favorite recipes on the blog! Thank you so much for the five star rating on this one. Best Regards, Elaine
MacKenzie says
This is seriously the best vegan sour cream! Thank you!
Elaine Gordon says
Thank you, MacKenzie! I make it all the time myself. So happy to hear you love it too! 🙂
Adele says
Can I use an immersion blender stick?
Elaine Gordon says
Hi Adele: Sorry for the delayed response. For this recipe you need to use a high speed professional grade blender for the best results (smooth consistency). Otherwise it will be gritty and have too much texture. An immersion blender stick will definitely not work here. Please let me know if you give it a try in your blender and how it goes. And here is my review for Blenders at Every Budget: https://www.eatingbyelaine.com/blenders-at-every-budget/
I hope that helps!
Best, Elaine
Shari says
How many tablespoons of lemon juice is in a large juicy lemon? Thanks
Elaine Gordon says
Hi Shari: About 2 tablespoons. Depending on how much tang you like you can adjust. I hope that helps. Best, Elaine
Candy Ann Pack says
easy and delicious, thank you for sharing
Elaine Gordon says
Thank you so much, Candy! I'm so happy to hear you enjoyed it!
Bobby Gordon says