Vegan Sour Cream

This vegan sour cream recipe is thick, creamy and tangy—and you only need 5 ingredients! Use it all the ways you use traditional sour cream.

Course Jams, Sauces, Dips & Spreads

Cuisine American

Prep Time 3

Cook Time 2

Total Time 5

Servings tablespoons

Calories 36

1 cup raw cashews cashews soaked in water overnight or boiled for 5 minutes (discard water it's soaking in)
7 tablespoons water
1 teaspoon apple cider vinegar
1/2 teaspoon fine sea salt
1 tbsp lime juice

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 anywhere from 30 seconds to about 2 minutes, scraping blender once halfway in between. If you don't have a high speed blender, this could take up to 5 minutes or more.
This recipe makes about 20-24 tablespoons depending on the size of your cashews (1 ¼ to 1 ½ cups).

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.

This recipe makes about 20-24 tablespoons depending on the size of your cashews (1 ¼ to 1 ½ cups).