Home » Recipes » » Vegan Cashew Sour Cream
by Kaylie Grace on Oct 16, 2019 (updated Apr 25, 2021)
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Jump to Recipe·5 from 5 reviews
This vegan cashew sour cream is a smooth, creamy, tangy spread. It requires just 5 ingredients and is ready in under 30 minutes. You won’t even be able to tell it’s dairy-free. Enjoy it on vegan chili, sandwiches, burrito bowls, salads, and more!
What is vegan sour cream made of?
This particular recipe is centered around soaked cashews. This is my favorite way to make vegan sour cream because it creates a deliciously creamy texture! The ingredients include:
- Cashews
- Water
- Lemon juice
- Nutritional yeast
- Apple cider vinegar
- Garlic powder
- Salt
How to Make Vegan Cashew Sour Cream
For the full recipe, scroll down to view the recipe card below.
Let’s take a look at the 3 simple steps involved in creating this dairy-free sour cream.
- First, bring 3 cups of water to a boil.
- Second, place cashews in a bowl. Pour the boiling water over the cashews. Soak for 20 minutes. After, drain the water.
- Next, add the soaked cashews, water, lemon juice, nutritional yeast, apple cider vinegar, garlic powder and salt to a high-speed blender. Blend the ingredients together until completely smooth, scraping down the sides of the blender as needed.
How long does vegan sour cream last?
This vegan sour cream will last for up to 1 week in the refrigerator. Be sure to keep it stored in a mason jar or another airtight container. To make the sour cream last even longer, store it in the freezer for up to one month.
Kaylie’s tips
- Do not skip the soaking process! You may be tempted to skip ahead and just add all of the ingredients to a blender. However, soaking the cashews is an essential step for achieving a smooth, creamy texture. The cashews will retain the hot water and become plump in size. This is greatly beneficial during the blending process.
- Do not omit the lemon juice, apple cider vinegar, or nutritional yeast. These are key ingredients that contribute to the sour, tangy, slightly-cheesy flavor.
- What goes well with vegan sour cream? Pretty much any savory recipe! I love adding it on top of my vegan sweet potato black bean chili or vegan tempeh chili. It’s also great in sandwiches, burritos, burrito bowls, salads, and soups. Also, try adding fresh dill to the vegan sour cream for extra flavor.
More healthy vegan dips and spreads:
- Vegan Chipotle Aioli
- Roasted Garlic Hummus
- Vegan Nacho Cheese
- Cashew Cream Sauce
- Easy Vegan Pesto
- Roasted Red Pepper Hummus
- Green Pea Hummus
If you try this Vegan Cashew Sour Cream, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
Vegan Cashew Sour Cream
5 Stars4 Stars3 Stars2 Stars1 Star5 from 5 reviews
- Author: purelykaylie
- Prep Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1.5 cups 1x
- Category: Dip, Dressing, & Spreads
- Method: Blend
- Cuisine: American
- Diet: Vegan
Description
This vegan cashew sour cream requires just 5 ingredients and is ready in under 30 minutes. Enjoy it on top of vegan chili, sandwiches, soup, burrito bowls, salads, and more. It’s easy, creamy, and delicious!
Ingredients
Scale
- 1 cup raw cashews
- 1/3 cup water
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Bring 3 cups of water to a boil.
- Place raw cashews in a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain the water completely.
- Add all ingredients to a high-speed blender. Blend until smooth and creamy, scraping down the sides of the blender as needed.
- Transfer sour cream to a mason jar or airtight container. Store in the refrigerator.
Notes
- The sour cream should keep fresh for 1 week in the refrigerator.
Nutrition
- Serving Size: 2 tbsp
- Calories: 59
- Sugar: 0.5g
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 3.5g
- Fiber: 0.5g
- Protein: 2g
This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!
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originally published on Oct 16, 2019 (last updated Apr 25, 2021)
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13 comments on “Vegan Cashew Sour Cream”
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Jen Manceau — Reply
Can you use this sour cream in dessert recipes?
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Kaylie Grace — Reply
I have not used it for dessert before! Are you hoping to use it for baking? It is crucial to use exact ingredients and exact measurements when baking, so I would not recommend using this in any baked goods 🙂
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Ana — Reply
Fourth attempt on trying to leave a comment
What is that white cream in your ingredients picture and blinder picture? It’s not mentioned as an ingredient yet I see it as part of the recipe. I had to add a bit more water till the consistency was creamy. I tried this with my soup and it was really good. Thank you for sharing.
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Kaylie Grace — Reply
Hi Ana! I received all of your comments 🙂 The reason your comment isn’t appearing after you submit it is because comments on blogs/websites need to be “approved” by the owner first. It’s not like social media platforms where your comment instantly appears in the comments sections. I hope that clarifies why you weren’t seeing them immediately after submitting them! So sorry for any confusion 🙂 The white cream is unsweetened plain yogurt, which gives the cashew sour cream a bit more of a tangy flavor. This was photographed for the original recipe a few years ago, but the recipe has since been updated to remove that ingredient (as it is unnecessary). I will be updating the photos to reflect that change! xo
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Shannon — Reply
The best go to recipe for sour cream! Use it all the time
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Kaylie Grace — Reply
Thank you so much, Shannon!
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Cindy — Reply
This faux sour cream is yummy!! I will be using this recipe again!!
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Kaylie Grace — Reply
Thank you, Cindy! I’m so glad you enjoyed it! 🙂
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Jennet — Reply
Can you freeze it?
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Kaylie Grace — Reply
Hi, Jennet! I have not tried freezing it, but I am sure it would work. Just make sure you let it thaw completely before enjoying, of course!
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Kailey — Reply
so. good. I’ve never made sour cream before and I’m glad this is this first recipe I tried, because I’ll never need to find another! I had to sub ACV with red wine vinegar, so I’ll have to try the ‘right’ way next time I make it!
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Kaylie Grace — Reply
So glad you enjoyed it, Kailey!! 🙂
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