Vegan Sour Cream
Vegan Sour Cream – Thick, rich, and tangy, our homemade version is super easy to make, uses just 4 simple ingredients, and is ready in minutes. The perfect dairy-free substitute for tacos, baked potatoes, soups, and more!
I love simplicity, and this cashew-based ‘sour cream’ is another wonderful addition to the recipe collection. We’ve been making it at least once a month for years, and I know it will become a staple of yours, too!
Our plant-based sour cream has everything you love about the classic — signature cool tang, silky-smooth texture, and a perfect dollop-able texture — without dairy, additives, or processed ingredients.
Why We Love This Recipe!
- Ultra-creamy texture that rivals traditional versions
- Bright, balanced tang from fresh lemon and apple cider vinegar
- Versatile — use it exactly like dairy sour cream
- Naturally soy-free, gluten-free, and oil-free
- Ready in minutes (with a quick-soak option)
Once you try it, you’ll never go back to store-bought versions again!
Ingredients You’ll Need
- Raw cashews — the foundation for that signature smoothness and neutral flavor (roasted cashews will give an unwanted toasted taste)
- Water — or unsweetened plain non-dairy milk for extra creaminess
- Fresh lemon juice — bright acidity that wakes everything up
- Apple cider vinegar — adds depth and that classic fermented tang
- Mineral salt — enhances and balances all the flavors
Soaking The Cashews
Soaking cashews is the key to achieving that ultra-smooth, creamy texture. It softens the nuts, improves digestibility, and helps create an ultra-silky consistency that rivals traditional sour cream.
Two Easy Soaking Methods:
- Traditional Soak – Place cashews in a bowl and cover with 2–3 inches of cool water. Soak for 2–3 hours, or overnight for the creamiest results.
- Quick Soak (My Preferred Method) – Cover cashews with hot (not boiling) water and soak for 10–15 minutes. Drain and rinse well before blending.
No time to soak? You can still make the recipe. Just blend a little longer (up to 60–90 seconds) and scrape down the sides often. The texture will still be terrific.
How To Make Vegan Sour Cream
- Soak the cashews to soften them slightly (quick-soak or overnight — both options in the recipe card below).
- Drain and rinse well.
- Blend everything until perfectly smooth, scraping down the sides as needed.
- Chill for at least 30–60 minutes — it thickens beautifully as it rests.
And that’s it, thick and creamy vegan sour cream in minutes!
Recommended Equipment: For small jobs like this, I recommend using a high-speed blender or NutriBullet (affiliate link). It’s compact, easy to clean, and works great!
Variations
- Herb & Chive Sour Cream — Stir in 2–3 tablespoons finely chopped fresh chives, dill, or cilantro after blending for a fresh, ranch-like twist.
- Smoky Chipotle Sour Cream — Add ½–1 teaspoon smoked paprika and a pinch of chipotle powder (or 1 teaspoon adobo sauce) for a spicy kick perfect for tacos and nachos.
- Garlic Sour Cream — Blend in 1 small garlic clove or ½ teaspoon garlic powder for a savory boost.
- Thicker / Greek-Style — Reduce water by 2–3 tablespoons for a thicker, spoonable texture ideal for dolloping.
- Thinner / Crema Style — Add extra water or plant milk (1–2 tablespoons at a time) for a pourable consistency great for drizzling.
- Nut-Free Version — Substitute soaked sunflower seeds (though the flavor will be slightly more earthy).
Favorite Ways to Use It
So now to the good stuff! Use anywhere you would normally use sour cream. Here are some of my favorite options:
- Dollop generously on chili, baked potatoes, or black bean soup
- Swirl into tacos, burritos, or enchiladas
- Stir into grain bowls and Buddha bowls
- Use as a base for ranch dressing, onion dip, or creamy salad dressings
- Add to baked goods in place of traditional sour cream
- Finish roasted vegetables or grilled corn with a generous spoonful
- Use it in stroganoff or blend it into your mashed potatoes
- We love it as a dip with tortilla chips
Troubleshooting
- Too thick: Add more water or plant milk, 1 tablespoon at a time, and blend again until the desired consistency is reached. It will also loosen slightly as it warms to room temperature.
- Too thin / watery: Add a few more soaked cashews and blend again, or refrigerate longer (it thickens significantly as it chills).
- Grainy texture: Soak cashews longer (overnight is best) and use a high-speed blender. Blend for a full 60–90 seconds, stopping to scrape down the sides.
- Lacks tang: Add more lemon juice or apple cider vinegar, ½ teaspoon at a time, and blend. Taste as you go — the flavor brightens after chilling.
- Bitter or off taste: Make sure you’re using raw (not roasted) cashews and fresh lemon juice.
FAQ
How long does vegan sour cream last? Up to 5–6 days in an airtight container in the refrigerator. It can also be frozen for up to 3 months — thaw overnight in the fridge and stir well before using.
Can I make it without a high-speed blender? Yes, but results won’t be as smooth. Soak cashews for 8–12 hours (or overnight), then blend in batches if needed.
Is this recipe oil-free? Yes! It relies entirely on the natural fats from cashews.
Can I use roasted cashews? Not recommended — roasted cashews will give a stronger, toasted flavor that doesn’t taste like traditional sour cream.
Does it work in baking? Absolutely. It’s a great 1:1 substitute for sour cream in cakes, muffins, and quick breads.
If you try this dairy-free recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Print Recipe
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VEGAN SOUR CREAM
- Total Time: 10 minutes
- Yield: Makes 1 1/4 Cup 1x
- Diet: Dairy-Free
Description
This vegan cashew sour cream can be used anywhere regular sour cream is used. Quick, easy, and a perfect dairy-free substitute to dollop on chili, baked potatoes, soup, tacos, and more. You can also use it in baking!
Ingredients
- 1 cup raw cashews
- 1/2 cup water
- 1 tablespoon lemon juice
- 3/4 teaspoon apple cider vinegar
- generous pinch of mineral salt
Instructions
Soak the cashew in 1 of 2 ways, then drain and rinse well.
- Soak cashews in 2-3 inches of water for 2-3 hours; soaking overnight is great too, but not necessary.
- For a faster soak, add them to hot (not boiling) water and let them soak for 5-10 minutes.
Blend: In a high-speed or personal blender, add all ingredients and blend until nice and creamy, stopping to scrape down the sides every now and then. Add a tad more water as needed to create the desired consistency (see notes). Taste for flavor, adding more lemon or apple cider vinegar for an even more tangy flavor.
Chill: Sour cream is best refrigerated for 30-60 minutes before serving, but it will do fine if served right away. It will thicken upon chilling.
Makes about 1 1/4 cups.
Notes
Store: Leftovers will keep in an airtight container in the refrigerator for 5–6 days. Give a good stir before using. For longer storage, freeze for up to 3 months. Let thaw in the refrigerator overnight. Stir well before serving. Do not refreeze.
Variations
- Herb & Chive – Stir in 2–3 tablespoons finely chopped fresh chives, dill, or cilantro after blending for a bright, ranch-style flavor.
- Smoky Chipotle – Add ½–1 teaspoon smoked paprika plus a pinch of chipotle powder (or 1 teaspoon adobo sauce) for a bold, spicy kick that’s perfect on tacos and nachos.
- Garlic – Blend in 1 small garlic clove or ½ teaspoon garlic powder for extra savory depth.
- Thick Greek-Style – Reduce the water by 2–3 tablespoons for a thicker, spoonable texture ideal for dolloping.
- Thin Crema-Style – Add extra water or plant milk, 1 tablespoon at a time, for a smooth, pourable consistency great for drizzling.
- Nut-Free – Swap the cashews for soaked sunflower seeds (the flavor will be slightly more earthy but still delicious).
Consistency Tips
The amount of water you need depends on how long you soak the cashews. The longer they soak, the more water they absorb, so you’ll need less added liquid for a thick, creamy result.
- Use less water for a thicker, Greek-style sour cream perfect for dolloping.
- Use more water for a thinner, pourable crema-style consistency, great for drizzling.
If it turns out too thin: Add a few more soaked cashews and blend again until smooth.
Pro Tip: The sour cream will continue to thicken as it chills in the refrigerator — so it’s best to err on the slightly thinner side before refrigerating.
Recommended Equipment: I love my NutriBullet (<affiliate link) for small jobs like this. It’s compact and works fantastically!
- Prep Time: 10 min
- Category: Condiment
- Method: blender
- Cuisine: Vegan
Updated: This recipe was originally posted in February 2014. It has been updated with new photos and helpful tips in May 2026. The recipe is the same, and just as good as always!
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This is amazing! I’ve used this recipe several times and it’s made whatever dish it’s used in delicious. Most recently was a vegan biryani and accompanying raita. Drool-worthy!
Did it in a small blender (Ninja). Can recommend blending until it is exactly the same texture as sour cream (added a little extra water). This is brilliant.
This sour cream recipe is so incredibly simple, and comes the closest to real sour cream of any of the many recipes I have tried for vegan sour cream over the years. I prefer a more tart sour cream and use a full tablespoon of apple cider vinegar, but that’s certainly a personal preference. Generally make this recipe at least once a week to use in various dishes I’m cooking throughout thee week–A M A Z I N G!!!!! Thank You!
Easy and delicious. I managed to male it in my Vitamix and it was ok. But true, I should double the receipe next time. But it is very very delicious.
This is the bomb! Used the quick soak method for the cashews and my NutriBullet to blend. Thick, creamy, tangy, and very tasty! Can’t wait to try it on the sweet potato and black bean chili I made from the recipe on this site. Thank you for this great alternative to store bought vegan sour cream!
Hello,
I am excited to use this recipe because hubby and I are getting ready to embark on a 10 day raw cleanse in which we eat nothing but raw foods. Can I use hemp milk instead of water? Can I use Himalayan salt instead of mineral salt?
Thank you!
Yes, use your favorite plant milk and salt. Enjoy!
I’ve made this numerous times and it’s my favorite cashew ‘sour cream’ recipe.
I absolutely love this recipe! Was so easy and just made the perfect sauce for my vegan burritos, which I filled with a paprika/tomatospread, baked beans with tomato and onion, leftover rice, baked sweet potato and some tomato salsa.
Hi! If I make half the recipe do you think I should also use half the apple cider vinegar and lemon juice? Thank you!
Yes, you can try it and see how you like it. For a more zingy sour cream, use all apple cider vinegar. I hope that helps. Enjoy!
I’ve made this several times now. The last time I made it with my immersion blender and used the quick soak method. It was a little grainy so I will go back to my overnight soak and Vitamix for making this. I like a bit more tartness so I go a little heavy on the lemon juice. All in all, great sour cream replacement that we use on taco salads, burritos, enchiladas and a dollop on soups as well.