I find myself using sour cream several times a week. I love it on mushroom stroganoff, baked potatoes, and in all kinds of casseroles—it adds a creamy, tanginess that ties everything together.
But traditional sour cream is, of course, a dairy product—and if you’re trying to cut back on animal products, whether for your health, for ethical reasons, or for the planet, it can be tricky to replace.
That’s where homemade vegan sour cream comes in. This version is thick and lusciously creamy, just like the classic, but it’s made with simple plant-based ingredients you might already have in your pantry. No weird additives, no “natural flavors” mystery, and no saturated fat from coconut oil or palm oil.
Once you try it, you may never go back to store-bought!
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What Makes This Vegan Sour Cream Recipe Special
Only a handful of ingredients No gums, no starches—just real, whole-food ingredients.
Blender friendly Whether you’ve got a high-powered
Versatile Use it anywhere you’d use dairy-free sour cream: on vegan tacos, in an enchilada filling, as a topping for baked & mashed potatoes, or even in dips and dressings.
Customizable Adjust the sourness, saltiness, or consistency to match your favorite store brand like Kite Hill, Forager Project, or Violife—without the sodium content or additives.
Nut-free option included Perfect for those avoiding cashews or the top 8 allergens.
Shopping List
- raw cashews (or substitute silken tofu or sunflower seeds for nut-free)
- water
- lemon juice
- apple cider vinegar or white wine vinegar
- fine sea salt
- Optional: Dijon mustard; garlic or garlic powder; olive oil or coconut cream
How to Make Vegan Sour Cream From Scratch
Soak the Cashews
Cover the cashews with hot water and soak for 20–30 minutes. If you have time, a longer soak in cool water (6–8 hours) works too. Drain and rinse thoroughly.
Add Ingredients to Blender
Transfer the soaked cashews to your high-powered
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Blend Until Smooth
Start on low speed, then increase to high. Blend for 1–2 minutes until the mixture is completely smooth and creamy. Scrape down the sides as needed.
Adjust Consistency
Add more water, one tablespoon at a time, until the sour cream is thick yet spoonable. For a thicker, dip-style sour cream, keep it on the firmer side. For drizzling, add extra water or a splash of soy milk or almond milk.
Taste and Tweak
Taste and adjust: more lemon for tang, a pinch more sea salt, or an extra splash of vinegar. If it tastes flat, it probably needs a little more acid.
Chill and Set
Transfer to an air-tight container like a Weck jar or BPA-free plastic container. Refrigerate for at least 30 minutes—it will thicken and the flavors will meld beautifully.
Why This Recipe Works
Cashews = Creamy Base They blend into a naturally rich and neutral-flavored base with no need for food starches or gums like locust bean gum or guar gum.
Lemon Juice + Vinegar = Classic Tang This combo creates a balanced acidity similar to dairy-based sour cream, without the need for lactic acid or cultured cheese starters.
Flexible for Any Diet It’s naturally gluten-free, soy-free, and can be oil-free if you skip the optional coconut cream or olive oil.
Fridge-friendly It holds up well for days and even freezes surprisingly well for a plant-based sour cream.
Variations to Try
Nut-Free Version Use silken tofu or sunflower seeds instead of cashews. Tofu offers a lighter texture and higher protein, while sunflower seeds give a slightly nuttier, earthy flavor.
Extra Creamy Add 1 tablespoon olive oil or coconut cream for body. This works well in vegan seven layer dip or as a heavy whipping cream substitute.
Cheesy Vibe Add 1 teaspoon nutritional yeast and a touch of white wine vinegar for a mild “cheesy” flavor. Great for casseroles or baked potatoes.
Mexican Style Add lime juice, cumin, and garlic powder for a perfect topping on vegan tacos or Mexican rice.
Probiotic Twist Blend in 1–2 teaspoons unsweetened non-dairy yogurt (like Forager or an unsweetened vegan yogurt with live and active cultures) for a fermented tang. Check out our full list of favorite yogurt brands here.
Tips to Keep It Fresh
Storage Store in an airtight container in the fridge for up to 7 days.
Freezing Freeze for up to 2 months in a BPA-free plastic container or glass jar (leave room for expansion). Thaw overnight in the fridge, then whisk or re-blend.
Separation fix If the water separates, stir vigorously or give it a quick blitz in the
Thickening agents (optional) If your mix feels too loose, blend in 1–2 teaspoons of soaked gluten-free oats or chia seeds and let it chill to thicken.
Creamy Vegan Sour Cream
Ingredients
- 1 cup raw cashews
- 2-4 tablespoons water
- 2 tablespoons fresh lemon juice
- 1-2 teaspoons apple cider vinegar or white wine vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon Dijon mustard optional
- 1 clove garlic or 1/4 teaspoon garlic powder; optional
- 1 tablespoon olive oil or coconut cream optional
Instructions
- Cover the cashews with hot water and let soak for 20–30 minutes (or soak in cool water for 6–8 hours). Drain and rinse well.
- Place soaked cashews in a high-speed blender or food processor. Add 2 tablespoons water, lemon juice, vinegar, sea salt, and optional ingredients.
- Blend on low, gradually increasing to high, until completely smooth and creamy (about 1–2 minutes). Scrape down sides as needed.
- Add additional water 1 tablespoon at a time to reach desired consistency. It should be thick but spoonable.
- Taste and adjust. Add more salt, lemon juice, or vinegar if needed.
- Transfer to an airtight container and refrigerate for at least 30 minutes to set. It will thicken as it chills.
Notes
- Substitute silken tofu or soaked sunflower seeds for cashews for a nut-free version.
- Store in the fridge for up to 7 days or freeze for up to 2 months.
- Stir before using if separation occurs.
Vegan Sour Cream – The Perfect Homemade Staple
If you’re trying to build up your stash of homemade dairy-free staples, this vegan sour cream recipe is a great one to master. It’s simple, customizable, and way more budget-friendly than store-bought brands with long ingredient lists.
Keep a jar in your fridge, and it’ll come in handy more often than you think—on top of a potato casserole, stirred into vegan sauces, or spooned over bowl of chili.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
What can I use instead of cashews for vegan sour cream?
You can use silken tofu, sunflower seeds, or even butter beans. Each has a different flavor and texture, but all work well when blended with lemon juice and vinegar.
Can I make vegan sour cream without a blender ?
Yes, but you’ll need very soft ingredients like silken tofu. A food processor or immersion
Is vegan sour cream healthy?
It depends on what it’s made from. This homemade version skips the saturated fat found in coconut oil and avoids processed thickeners like xanthan gum or tapioca starch.
How long does vegan sour cream last?
Homemade vegan sour cream stays fresh in the fridge for about 5–7 days. Keep it in an airtight container for best results.
Can I heat vegan sour cream?
Gently, yes. Stir it into warm dishes off the heat. Avoid boiling, which can cause separation. It’s great in sauces, enchiladas, or as a creamy swirl in soups.
