Creamy, tangy, and rich, this vegan sour cream is delicious on baked potatoes, nachos, chili, and more. You won’t miss the real thing one bit!
This vegan sour cream recipe is a staple in my kitchen. Just like the real thing, it’s creamy, tangy, and rich, a perfect topping for baked potatoes, nachos, chili, enchiladas…I could go on and on. It’s super easy to whizz together, and it’s made with simple, plant-based ingredients. If you’re dairy-free or vegan (or even if you’re not!), you’ll make this recipe time and time again.
Vegan Sour Cream Recipe Ingredients
Here’s what you’ll need to make this vegan sour cream recipe:
- Raw cashews – They make this vegan sour cream thick and creamy. Tip: make sure your cashews are raw, not roasted. Otherwise, they’ll give the sour cream a nutty flavor.
- Water – To get the blender moving.
- Extra-virgin olive oil – For richness.
- Lemon juice and white wine vinegar – They make the vegan sour cream tangy and bright.
- Onion powder and garlic – For sharp, savory depth of flavor.
- Dijon mustard – For extra tang.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Add the ingredients to a high-speed blender, and blend until completely smooth and creamy. If you don’t have a high-speed blender, I recommend soaking your cashews for 6 hours, or overnight, before making this recipe. That way, they’ll be easier to blend.
Season to taste, and chill the mixture for at least 4 hours before serving. It’ll be slightly runny just after blending, but it’ll thicken in the fridge. Enjoy!
How to Use Vegan Sour Cream
Creamy, tangy, and rich, this dairy-free sour cream is a versatile, delicious condiment to keep on hand in the fridge. Here are a few of my favorite ways to use it:
How do you like to use vegan sour cream? Let me know in the comments!
More Plant-Based Basics
If you love this recipe, try one of these basic vegan recipes next:
Vegan Sour Cream
Creamy, rich, thick, and tangy, this vegan sour cream is a perfect dairy-free sour cream substitute. This recipe comes out best in a high-speed blender, such as a Vitamix. If you don’t have one, soak your cashews for at least 6 hours, or overnight, before making it. Gluten-free.
- 1¼ cups raw cashews
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 garlic clove
- ½ teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon onion powder
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.