This creamy, dreamy Vegan Sour Cream is a game-changer for plant-based cooking, blending silky smoothness with a tangy kick. Made with just a handful of wholesome ingredients, it’s perfect for dolloping on tacos, swirling into soups, or dipping your favorite snacks. Its rich texture and bright flavor will have you forgetting it’s dairy-free in seconds.
With only 10 minutes of prep and a quick 4-hour chill, this recipe is as effortless as it is versatile. The result is a luscious, velvety condiment that’s both refreshing and indulgent. Whether you’re vegan or simply exploring new flavors, this sour cream is a must-try for adding a creamy, zesty touch to any dish.
What You’ll Need for Vegan Sour Cream?
- 1¼ cups raw cashews (soaked for 4 hours or boiled for 10 minutes for easier blending)
- ½ cup water (adjust for desired consistency)
- 2 tablespoons extra-virgin olive oil (or substitute with avocado oil)
- 1 tablespoon fresh lemon juice (bottled works in a pinch)
- 1 tablespoon white wine vinegar (apple cider vinegar can be used as an alternative)
- 1 garlic clove (or ½ teaspoon garlic powder)
- ½ teaspoon Dijon mustard (optional, but adds depth of flavor)
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon onion powder (optional, for extra flavor)
How to Make Vegan Sour Cream
- Prepare the cashews: If not pre-soaked, boil raw cashews for 10 minutes to soften. Drain and rinse.
- Blend ingredients: In a high-speed blender, combine the cashews, water, olive oil, lemon juice, vinegar, garlic, Dijon mustard, salt, and onion powder.
- Blend until smooth: Process on high for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy.
- Chill: Transfer the mixture to an airtight container and refrigerate for at least 4 hours to thicken.
- Serve: Use as a topping for tacos, baked potatoes, or as a dip. Store in the fridge for up to 5 days.
Perfect Pairings: Sauce and Topping Ideas
This vegan sour cream is incredibly versatile! Use it as a creamy topping for tacos, baked potatoes, or chili. It also works beautifully as a dip for fresh veggies or a spread for sandwiches and wraps. For a tangy twist, drizzle it over vegan nachos or mix it into your favorite salad dressing.
Storage Tips: Keep It Fresh and Creamy
Store your vegan sour cream in an airtight container in the fridge for up to 5 days. If it thickens too much after chilling, simply stir in a teaspoon of water at a time until you reach your desired consistency. Avoid freezing, as it can alter the texture.
Time-Saving Hacks for Busy Cooks
To speed up the soaking process for cashews, pour boiling water over them and let them sit for 15-20 minutes instead of soaking overnight. If you’re in a rush, skip the chilling step—though the flavor and texture will improve with time, it’s still delicious right after blending!
Recipe Variations: Customize Your Cream
Experiment with different flavors by adding fresh herbs like dill or chives for a savory twist. For a spicier version, blend in a pinch of cayenne pepper or a few drops of hot sauce. If you’re nut-free, try using sunflower seeds or silken tofu as a base instead of cashews.
Equipment Guidance: Blending Like a Pro
A high-speed blender is key for achieving that ultra-smooth texture. If you don’t have one, a food processor can work, but you may need to blend longer and scrape down the sides frequently. For an extra creamy result, strain the mixture through a fine-mesh sieve after blending.
Vegan Sour Cream
Equipment
- high-speed blender
Ingredients
- 1¼ cups raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 clove garlic
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon onion powder
Instructions
- In a high-speed blender, place the cashews, water, olive oil, lemon juice, vinegar, garlic, mustard, salt, and onion powder and blend until completely smooth and creamy.
- Chill for at least 4 hours. The consistency will thicken up in the fridge.