Vegan Sour Cream

A delicious plant-based and alternative to sour cream. This dairy-free sour cream is easy, creamy, tangy, and tasty. + it's good for you!

Prep Time: 5

Total Time: 5

Course: Dips, Sauces, Topping

Cuisine: Universal

Servings: servings

Get Recipe Ingredients

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).

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.