This ultra-creamy homemade Vegan 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.
- 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.
- Transfer to an airtight container and place in refrigerator for 4-6 hours to thicken up. You can use the sour cream right away but it will be warm from blending and it will have a thinner consistency than if you let it thicken up in the refrigerator.
- Store leftovers in an airtight container in the refrigerator for 5-7 days.
*If you have a high-speed blender you do not need to soak your cashews. I didn't soak mine at all and it was still super creamy. 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 How (and Why!) to Soak Cashews in this post.
- Prep Time: 5
- Category: Condiment
- Method: Blender
- Cuisine: American
Keywords: vegan sour cream