Want the tangy, creamy goodness of real sour cream but a healthier, plant-based option? Creamy, tangy, and oh-so-delicious, it’s perfect for…well, almost everything. Plus, it’s vegan, gluten-free, and comes together in no time (especially with a high-speed blender or quick cashew soak).
Okay, I’ll admit it — I was (and still kind of am) a supreme taco lover on all levels. A drive-thru trip wasn’t complete without the sour cream upgrade. And it was a must in the fridge for tacos, burritos, nachos, potatoes, and nearly everything in between (okay, now I’m dreaming of Kapusta z Ziemniakami (a Polish dish with cabbage and potatoes — and so amazing with sour cream).
Sour cream is still my favorite…except now it’s made from cashews. When I started eating more plant-based foods, it didn’t mean giving up my favorites. I just found new ways to enjoy them, minus the dairy.
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Why you’ll love this Dairy Free Cashew Sour Cream Recipe
- Creamy goodness: Dairy-free and gluten free — it’s the best vegan sour cream — smooth, rich, and irresistibly good.
- Healthy & nutritious: Packed with vitamins, minerals, and protein.
- Versatile: Try in soups, chili, burrito bowls, baked potatoes, tacos, and most anywhere you’d use real sour cream.
- Did you know: Eating nuts, like cashews, can reduce the risk of heart disease, cancer, and stroke. Just a couple handfuls a week may extend our life as much as jogging four hours each week.
In the kitchen tips
- Soak cashews for 3–4 hours for a creamy texture (making them easier to blend). Short on time? A quick soak in just boiled water for 30 minutes works well too (with the heat off).
- If you have a high-speed blender like a Vitamix or a Blendtec, you can skip soaking altogether. But if you’re working with a less powerful one, soaking is key.
- Start with the minimum amount of water and add more gradually if needed.
- Taste. Add more lemon juice for tang or a pinch of salt to balance flavors.
- Let sour cream chill in the fridge an hour before serving. This blends flavors and lets it thicken, though it’s optional.
- Baking? Great! Just know it might not hold up as well to high heat as real sour cream. For best results, try adding it toward the end of baking or using as a topping once your meal has cooled.
- For extra tangy flavor, add a splash of apple cider vinegar. It gives this plant based sour cream an extra kick that’s perfect for nachos or chili.
FAQ
Sure, try macadamia or almonds, but the flavor and texture might be different.
Refrigerate in an airtight container for up to 5 days.
You can, but the texture and consistency will be different.
Soak cashews for 3–4 hours. If you’re short on time, 30 minutes in just-boiled water (off the heat).
Yes, if you want it thicker, use less water or add more cashews. If you want it thinner, add water, 1 tablespoon at a time, and blend until creamy.
Not soaking cashews long enough = grainy texture.
Too much water = runny sour cream.
Over-blending = separation/oiliness
How to serve this sour cream substitute
- On tacos, burritos, and nacho bowls.
- As a dip for chips (mixed with salsa), veggies, or fries
- Dolloped on chili, cabbage roll soup, and stews
- Mixed into mashed potatoes or baked potatoes.
- Spread on sandwiches or wraps.
What equipment you’ll need
- Measuring cups and spoons
- High-speed blender
- Bowl for soaking cashews (I prefer a glass bowl — it’s non-reactive, meaning it won’t leach any chemicals or flavors into the water or cashews). Or a large mason jar works too!
- Airtight container for storage (I love wide-mouth mason jars)
Storing leftovers
Store in an airtight container in the refrigerator. Enjoy within 3–5 days. It will thicken a bit. Just whisk in some water, 1 tablespoon at a time.
📖 Recipe
Vegan Sour Cream
Equipment
Ingredients
- 1 cup raw cashews
- ½ cup water
- 2 tablespoons fresh squeezed lemon juice
- ¼-1/2 teaspoon sea salt, OR to taste
Instructions
- Soak cashews in water for 3-4 hours or overnight. If you have a high-speed blender, soaking may not be necessary.
- Drain and rinse if soaking.
- Add all the ingredients (2 tablespoon freshly squeezed lemon juice and ¼ teaspoon sea salt) to a high-speed blender or food processor.
- Blend until smooth and creamy (if you're using a Vitamex blender see notes), pausing to scrape down the sides of the blender. If it’s too thick, add 1 Tablespoon of water at a time until the desired consistency is reached.
- Taste test, and adjust to your liking.
- Let the sour cream chill in the fridge for an hour. This blends the flavors and thickens the mixture (though it’s optional if you’re short on time).
Notes
- Vitamix Users: If you have a wide-base container, double this recipe for optimal blending.
- Adjust more or less water for a thicker or thinner consistency.
- Use a high-speed blender for ultimate creaminess. If yours isn’t super powerful, make sure to soak cashews.
- If the texture isn’t smooth, blend a bit longer or add a tablespoon of water at a time until you reach a creamy consistency.
- This cashew sour cream thickens in the refrigerator. I like to let it cool for an hour before serving, but it’s not necessary. Store in an airtight container in the fridge for up to 5 days.
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