This Vegan Sour Cream substitute is creamy, tangy and simple to make. With just 6 ingredients and about 10 minutes of active time, it delivers the texture and flavor you want without dairy.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make it
- Storage
- FAQs
- Rate it
- Recipe Card
Why this recipe works
Sour cream is a versatile topping used on baked potatoes, tacos, soups and salads. When you remove dairy from your diet, finding a good alternative can make a big difference. Store-bought vegan sour creams exist, but homemade gives you control over ingredients, flavor and portions.
This recipe relies on soaked cashews for a rich, silky base that mimics traditional sour cream. A bright hit of lemon juice and a touch of apple cider vinegar provide the characteristic tang, while Dijon mustard and salt round out the flavor. It’s fast, affordable and adaptable to your preferences.
Ingredients to make Vegan Sour Cream
- Cashew nuts – the creamy base for a silky, dairy-free sour cream.
- Lemon juice – fresh lemon adds bright acidity.
- Apple cider vinegar – adds tang and depth.
- Dijon mustard – contributes a subtle savory bite.
- Salt – balances and enhances the flavors.
- Water – adjusts the consistency to your liking.
See the recipe card below for exact quantities and nutrition information.
Substitutions
- Nuts – Pistachios or macadamias can replace cashews. If you need a nut-free version, silken tofu blended with the same seasonings creates a smooth alternative; adjust water to achieve the right texture.
- Vinegar – White vinegar works if you don’t have apple cider vinegar on hand.
- Mustard – Any prepared mustard can substitute for Dijon, though the flavor will vary slightly.
Variations
- Spicy – Stir in sriracha or chopped green chiles for heat.
- Herbed – Mix in chopped fresh herbs such as dill, parsley or cilantro with a squeeze of lime for a bright twist.
- Garlic or cheesy – Add minced garlic for a punchier dip or a tablespoon of nutritional yeast for a cheesy note.
If you need a thicker white sauce for pasta, consider making a vegan bechamel instead.
How to make Vegan Sour Cream
Step 1: Cover the cashews with boiling water and soak for about 5 minutes to soften.
Step 2: Drain the cashews and add them to a high-speed blender with the lemon juice, apple cider vinegar, Dijon mustard, salt and water. Blend until completely smooth.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld and the texture firm up.
Hint: Soaking cashews in very hot water helps them blend to a silky consistency even if your blender isn’t ultra-powerful.
Leftovers
Store this dairy-free sour cream in an airtight container in the refrigerator for 4–5 days. It may thicken over time; stir in a little water to loosen it before serving.
Recipe FAQs
Traditional sour cream is dairy-based and not vegan. This cashew-based recipe recreates the creamy texture and tang without dairy, using lemon juice, apple cider vinegar and Dijon mustard for flavor.
Yes—many brands sell vegan sour cream. Homemade versions are often fresher, more economical and customizable to your taste.
Use it anywhere you’d use regular sour cream: baked potatoes, tacos, chili, soups, dips, and even layered dishes like lasagna for added creaminess.
This version is made from cashews and water. Cashews are calorie-dense but provide healthy fats, minerals and a creamy texture that makes this a nutritious alternative to traditional sour cream when enjoyed in moderation.
YOU MIGHT ALSO LIKE…
Dips/Sauces
Vegan Mayonnaise
Air Fryer Recipes
Air Fryer Broccoli
Air Fryer Recipes
Air Fryer Chips
Sides
Hasselback Potatoes
Rate it…
Tried this Vegan Sour Cream? Please leave a star rating and a comment to share your experience. Feedback helps improve the recipe and inspires others.
Vegan Sour Cream
Ingredients
- 160 g cashew nuts
- ½ lemon, juice
- ½ tbsp apple cider vinegar
- ¼ tsp Dijon mustard
- ½ tsp salt
- 120 ml water
Instructions
-
Cover the cashews with boiling water and soak for 5 minutes.
-
Drain the cashews and blend them with the remaining ingredients until smooth. Chill in the fridge for 30 minutes before serving.
Notes
Substitutions & Variations: See the section above for alternatives like tofu or different nuts and flavor twists.
To Store: Keep in an airtight container in the fridge for 4–5 days. Thin with a little water if it thickens.
To Freeze: Freeze for 4–6 months in airtight containers. Thaw in the fridge and stir before use.
Tip 1: Scrape down blender sides to ensure a silky finish.
Tip 2: If your blender is less powerful, soak the cashews longer for an extra-smooth texture.
Tip 3: Make a double batch and freeze individual portions for easy use later.
Nutrition
