This Vegan Sour Cream is so delicious, tangy, and creamy! And the best part is that you’ll only need five simple ingredients.
It’s a great creamy base staple that works in multiple Whole Food Plant-Based recipes: like soups, as spread or dip, for potatoes or pasta, and more.
It’s so easy to make at home that you won’t consider buying a store-bought anymore.
HOW TO PREPARE THIS VEGAN SOUR CREAM
I came up with this sour cream recipe to have a homemade option from one of the vegan brands I love, which is delicious. Still, I don’t want to incorporate some of the included ingredients in that product into my daily meals.
So, I took a look at the wholesome ingredients and played with the amounts until I reached the flavor and texture I was looking for. And I loved this version! It’s my go-to recipe when I need sour cream.
This Whole Food Plant-Based recipe is also Gluten-Free and Oil-free.
For the preparation, you’ll need:
- Raw cashews: is the base for obtaining the creamy texture.
- Lemon juice and apple cider vinegar: to provide the tang.
- Water or unsweetened plant-based milk: to reach the right consistency. The more liquid you use, the thinner will be.
- Salt to taste.
To prepare these Vegan Sour Cream, you must soak the cashews if you don’t have a strong or high-speed blender (like my case). You can do it overnight or with hot water for 30 minutes to 1 hour.
Blend all the ingredients until smooth and creamy. Add more water or plant-based milk until getting the consistency you want.
And that’s it!
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
What to love about this recipe? Well, it is:
- Simple and easy to make!
- Thick and creamy.
- Tangy.
- Delicious.
- Healthy and versatil.
Let’s prepare this Vegan Sour Cream!
WATCH THE STEP-BY-STEP VIDEO!
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RECIPE AND INSTRUCTIONS
VEGAN SOUR CREAM EASY RECIPE
Equipment
- 1 Bullet blender
Ingredients
- 1 cup raw cashews 140 g or 5 oz.
- 1 tbsp lemon juice fresh
- ¼ tsp sea salt or to taste
- 1 tbsp apple cider vinegar
- ½ cup water or unsweetened plant-based milk or an amount as needed, depending on the consistency you’re going for, adding 1 tbsp at a time.
Instructions
- Place the cashews into a bowl, cover with hot water, and soak* for 30 minutes to 1 hour. You can also soak overnight.
- Drain and rinse the cashews and blend** them with water or plant-based milk, apple cider vinegar, lemon juice, and salt, until smooth.
- You can add more water or unsweetened plant-based milk until you reach your desired consistency.
- Taste the sour cream, and if you need to adjust the flavor, add more lemon juice, apple cider vinegar, or salt.
- Transfer to a serving container or bowl and enjoy your homemade vegan sour cream!
Notes
- • * You can skip this step if you have a strong or high-speed blender.
- ** If you don’t have a strong blender, consider using a bullet blender if you have. I found it works best for this type of creams, spread or sauces, to get the right texture.
- It will last up to 3-5 days in the fridge, on an airtight container.
- It’s also freezer-friendly (keep it for up to 1 month).
- This vegan sour cream will thicken up as it chills.
WAYS TO ENJOY THIS VEGAN SOUR CREAM
It’s a great creamy base staple that works in multiple recipes: like soups, as spread or dip, for potatoes or pasta, and more.
You’ll love it on these soups: Black Bean Soup, Vegan Creamy Carrot Soup.
Ald is also great on these yummy Stuffed Baked Sweet Potatoes.
And if you’re hungry for more sauces like this one, try these recipes:
