Vegan Sour Cream (Creamy & Tangy)

By Jessica Hylton - - Updated
This Vegan Sour Cream is thick, creamy and tangy and the perfect substitute! It’s made with only 5 ingredients and is so easy to whip up! It’s perfect for all your favourite sour cream uses. 
 
photo of vegan sour cream in a jar with a golden spoon with a baked potato in the background
 
Hello, December! My official favourite month of the year is finally here! I’m looking forward to all the fun celebrations, festivities, and of course, the food!
 
Here’s the thing. I suppose this isn’t necessary a “holiday” recipe, but it’s definitely a perfect evergreen recipe. You’ll no doubt enjoy this Vegan Sour Cream all year long. But now’s a good time as any to share it, right? It’s the perfect topping for all your holiday savory dishes, add-ins for your soups, and ingredient for all your holiday dips. So let’s get right into it, so you can enjoy this incredible dish.
 
 
I am in awe of the versatility of cashews. Of course, I did a whole post sharing my awe, namely my How to Make Cashew Cream blog post. I named vegan sour cream as one of the many ways to use cashew cream, and after sharing my cashew whipped cream, I couldn’t wait to share this one with you. 
 
This vegan Sour Cream tastes exactly like regular sour cream. It’s just as creamy, just as tangy, rich and thick as you know it. As you know, cashew cream doesn’t even taste like cashews, and neither does this sour cream. It packs all the flavor and surprisingly no recognizable nutty flavour. So you can easily swap it into your favourite dishes. This is a FRIDGE STAPLE, friends.
 

How to Vegan Sour Cream

This couldn’t be easier to make. Soaking the cashews overnight is key here. Usually, I just whip this up after soaking them for like 5 minutes, because of my blender’s strength. But you want smooth and creamy no-trace-of-cashews kind of sour cream. Soaking overnight helps with everything. If you’re in an absolute pinch, you can boil them for about 5 minutes. Always remember to rinse afterwards.
 
Then just blend everything together. Truly, it’s that simple! You can adjust to make yours EVEN tangier if you want, especially since this dish uses such simple ingredients. Done and done. Try not to eat it all in one go. Save some for your fave sour cream uses.
 

Uses for vegan sour cream

  • You can dollop it on top of chili
  • You can make a loaded baked potato and top it with lots of vegan sour cream
  • Use it in a dip or sauces like my caramelised onions sour cream dip 
  • Stir it into a soup
  • Overall, you can use it anywhere that calls for regular sour cream! 
Enjoy friends!
 
photo of vegan sour cream in a jar with a golden spoon with a baked potato in the background

Vegan Sour Cream (Creamy & Tangy)

This Vegan Sour Cream is thick, creamy and tangy and the perfect substitute! It’s made with only 5 ingredients and is so easy to whip up! It’s perfect for all your favourite sour cream uses. 
by: Jessica in the Kitchen
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Course Jams, Sauces, Dips & Spreads
Cuisine American
Keyword Dairy Free, Egg Free, Gluten Free, Low Carb, Soy Free, vegan, Vegetarian
Ingredients
  • 1 cup soaked raw cashews cashews soaked in water overnight
  • 7 tablespoons water
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1 tbsp lime juice
Instructions

Instructions

  • Blend all the ingredients for the vegan sour cream in a high speed blender until smooth and creamy. Depending on your blender, this could take about 2 minutes, scraping blender once halfway in between.
NOTES
HOW TO STORE
You can store this Vegan Sour Cream in an airtight storage container in the fridge for up to a week.
 
*Prep time doesn’t include overnight soaking
by Jessica

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2 comments

  1. DENISE FISCHER says:

    Could you please clarify in your recipe instructions if the water that the cashews are soaked in are also included in the recipe or do you drain the soaking water from the soaked cashews before putting it in the blender. Thank you

    • Gavin | Jessica in the Kitchen says:

      Hi Denise thanks so much for reading, we’ll clarify that the cashews must be drained first.

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