Vegan Sour Cream
This vegan sour cream recipe is the best! This creamy dairy-free sauce can also replace goat cheese, ricotta and mozzarella. It's easy to make, too.
Updated by Kathryne Taylor on September 5, 2024
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It’s about time I shared my vegan sour cream on the blog. I developed this recipe for my cookbook as a dairy-free sour cream substitute. I ended up using it to replace a variety of other dairy-based ingredients: goat cheese, ricotta, even mozzarella and cheddar cheese.
As a dairy eater myself, I was both surprised and pleased to find a non-dairy substitute that I enjoy so much. It’s creamy, rich, and tangy, just like regular sour cream.
In the book, I offered vegan and dairy-free options whenever possible, and this vegan sour cream came in quite useful. I used it to replace the dairy-rich layers in lasagna (page 163), and we mixed it into the enchilada filling for a creamy element (page 148).
It’s a great substitute for the goat cheese in the quinoa-stuffed sweet potatoes recipe (page 144), and it easily replaced the cheese in my beans and greens quesadillas (page 147). I love the regular and dairy-free versions of those recipes!
Watch How to Make Vegan Sour Cream
Vegan Sour Cream Tips
This dairy-free sauce is made with rich and creamy raw cashews, water, tangy lemon juice and apple cider vinegar, salt, and a dab of Dijon mustard for additional complexity and intrigue.
This sour cream is easy to make in a blender. If you have a Vitamix (affiliate link) or Blendtec, or another blender of equal power, you don’t necessarily need to soak the cashews before blending. If you don’t, you will want to soak the cashews for about four hours before using.
Depending on the application, you might want to use this vegan sour cream differently than the ingredient you’re replacing. Since it’s water-based, it will dry out a bit during baking.
For example, if you want to use it in place of mozzarella on a pizza, you might be better off baking the pizza without it, then drizzling it generously on top once it’s out of the oven.
Or, you might want to incorporate some in the dish (like inside enchiladas) and then add an extra dollop once it’s done baking.
This sour cream will thicken up as it chills in the refrigerator. If you’d like a thinner consistency, simply whisk in a small splash of water.
Uses for Vegan Sour Cream
- Regular dairy-based sour cream or crema
- Goat cheese
- Ricotta
- Mozzarella on pizza (drizzle this on top instead)
- Cheddar or Jack cheese in quesadillas
- Cotija or feta on tacos, nachos or tostadas
- Any other instance in which you crave some creamy texture and rich flavor!
I hope this recipe becomes a staple in your repertoire, whether you’re dairy-free yourself, serving dairy-free guests, or simply looking to reduce the amount of dairy in your diet. Please let me know how this recipe turns out for you in the comments!
If you haven’t gotten a copy of my cookbook, Love Real Food, I wholeheartedly recommend it, along with over 475 five-star reviewers on Amazon. Your feedback really means the world to me. ♥
Vegan Sour Cream
This vegan sour cream recipe is the best! This creamy dairy-free sauce can also replace goat cheese, ricotta and even mozzarella. It’s easy to make, too. Recipe yields about 1 cup.
Ingredients
- 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender*
- ½ cup water
- 1 tablespoon lemon juice, or more if needed
- 1 teaspoon apple cider vinegar
- Heaping ¼ teaspoon fine sea salt
- ¼ teaspoon Dijon mustard
Instructions
- If you soaked your cashews, drain and rinse them until the water runs clear.
- In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed.
- Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
- Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.
Notes
Change it up: Add 1 tablespoon nutritional yeast to give the cashew cream a more cheese-like flavor.
*Vitamix note: If you are using the newer wide-base blender container, you’ll need to double this recipe to gain enough traction.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Made up the sour creme in my nutrabullet in a few minutes. I added a lot more lemon but could’ve been my lemons weren’t acidic enough. All I can say is I cannot believe I waited this long with a bag of cashews in my cupboard. I’m on my way to making new toppings for my salads and cooked veges along with all the other recipes I’ve seen around (and couldn’t afford a store bought option) thanks for the great recipe :)
Wonderful to hear, Katrina! Thank you for sharing how you made it.
Hello Katherine!
I came across your site while trying to answer this question: can I create a non-dairy cheese spread from NON-DAIRY sour cream I have purchased from the grocery story?
I found your recipe for sour cream, and your comment that it can easily replace for lasagne cheese filling, ricotta, and other things. So, IM MAKING IT RIGHT NOW- YOUR recipe for sour cream. The only change I’ve made is adding a teaspoon of minced garlic, as I’d like to create a version of Boursin’s Garlic and herb non-dairy cheese spread.
But, what do you think about my idea of using store bought non-dairy bags n place of the cashew recipe?
My name is Judy.
Hi Judy, I wouldn’t be able to say without trying it. Sorry!
Hello Katherine!
I posted earlier while I was making this recipe. I’m he recipe is finished now. I’m impressed. I needed a non-dairy cheese spread similar to Boursin Herbs and Garlic, which comes in a tub; I love it on crackers, and Boursin has a plant based version, At twice the cost for less amount than the original. It’s great, too. The garlic flavor of the ND version is not as strong as the original version, but I don’t mind.
So today when I went looking for a knock off version, I followed your recipe, then added an extra TBS of apple cider vinegar a pinch of black pepper, and Half a tsp each of herbs. Found these on a knock off recipe for Boursin dairy cheese. It turned out great! I’m sure it will be a bit thicker after refrigeration, and the herb flavors will come through stronger, too. I’m back in business!!
I’m glad it turned out well, Judy! I appreciate your review.
Just wondering if you’ve ever tried this recipe with sunflower seeds or have found another substitute for the cashews.
I haven’t, sorry! I know there are some sunflower seed cream recipes out there. I don’t have one just yet.
I have been after good vegan sour cream. Tried many store bought brands abs recipes. I have finally found the one! So easy, I added a touch more mustard and lemon juice. This will be a staple in my fridge. Thanks!
You’re welcome, Ivy! I appreciate your review. I’m glad you have been enjoying it.
Made this recipe today, very nice and easy. Thank you
I’m happy to hear you enjoyed it, Glennys!
This is delicious, thank you
You’re welcome, Glenys! I appreciate your review.
Easy to make. Tastes great as is. Added onion powder and fresh chives to half the batch. Eager to try the nutritional flakes next time.
Hi. Wonderful recipe! I did add 1/4 silken tofu, fresh dill and cucumber and it was the best tzatziki sauce ever!! Thank you!
You’re welcome, Tricia!
I wish I had read the Vitamix note before making this. I had to add a lot of water since I have the wider blender. Do you think there is a way to add that note in the instructions? I bet a lot of people miss it.
Hi Gabby, thank you for your review and feedback. I can’t guarantee I will change it, but I will review.
How long does this keep in the fridge?
Hi Dionne, please see the final step. Leftovers keep well, chilled, for about 5 days.
My new go to sour cream recipe. Used it tonight to make enchiladas suizas. It was easy and tasty. Thank you
You’re welcome, Mindy! I appreciate you taking time to review.
Just bought your book !
Rick Wilson – UK
I hope you loved it, Rick!
This stuff is amazing!! I’ve now used it in place of mayo, salad dressing, sour cream, and Alfredo sauce! The possibilities are endless! And in some cases (mayo for instance) i actually prefer this sauce to the original!
This is absolutely amazing, we love the taste and how simple it is to make. Even my non-vegan friends that had it loved it, one even called it heavenly. This is a great base too I’ve been adding herbs and using it as a cracker spread or a dip for my veggies!
I’m delighted you enjoyed it, Josephine! I appreciate your review.
Made for a version of your fabulous vegan lasagne….and now I’m back just to make to drizzle on my tacos!! So great and so fast. Thickens nicely in 20 min. Added some extra lemon…so great.
Hi Kate – Do you have any suggestions how to best substitute apple cider vinegar, especially for this sour cream recipe – I cant use it at my house due to an allergy.
(By the way, your cookbook is a staple in my kitchen and a huge source of inspiration converting recipes to a vegan diet!)
Hi, you could try another vinegar or lemon juice. Let me know what you think, Naide!
Did you know that you can’t buy raw cashews? I always see that in recipes but what is usually meant a unseasoned lightly roasted cashews. Raw cashews are toxic
Hi! I can easily get them at my local grocery store. If there are bulk dry goods, you could check there.
I’ve just made this for the second time today, and it’s great! Since we have a rather basic blender, I soak the cashews. Both my significant other & I thoroughly enjoy it. Thank you!
You’re welcome, Marla!
I would love to try this but my little one is allergic to cashews is there another note I can use?
I know sometimes sunflower seeds can be used instead of cashews. However, I haven’t tried it here. Sorry!
Can you substitute lime juice for the lemon juice?
Sure. The flavor will be slightly different but still should take good. Let me know what you think!
I tried this recipe due to so many rave reviews. I like the smooth texture and ease of making this, but it was cloyingly sweet and not sour. I even tried a different brand of raw, unroasted, unsalted and pre-soaked cashews and same super sweet results… Also doubled the dijon, acv, salt and lemon juice for both iterations, but it did not seem to affect the sweetness! Which was so odd… Is it just my tastebuds?
I’m sorry to hear that.
Great recipe. Great texture and flavor. I put it on my vegan burrito bowl so good.
I’m glad you enjoyed it, Heather! Thank you for your review.
Can you use roasted peanuts instead of cashews
Cashews will give you the best results. I don’t know how this would work with peanuts without trying it.
Just wanted to add another glowing review. This whipped up creamy and delicious. I did add a T of extra lemon juice. Just what I needed to add some extra tang and creaminess to soups, by stirring some in before serving, and to replace dairy sour cream in casseroles, cakes, and sauces. Thank you Katie!
This vegan cashew cream is to die for. I have spread this on flatbread, then added marinara over it, topped with roasted veggies for people who would never eat vegan if they knew what it was, and they raved about it. They kept asking me what was on it that tasted so good. You need to make this for any regular lasagna for those that eat it and they won’t know what hit them. I can’t say enough about how good it is. Thank you for sharing this recipe!!! Elizabeth
We ran out of Dijon Mustard so I used an avocado mayo. Worked well enough to please the kids. They put it in their vegan chili. We do have a vegan mayo too but I used the other this time. Thanks for this post. Very useful.
I made this for lasagna so I omitted the Dijon and added fresh parsley, garlic and Italian seasoning. Turned out great.
I’m happy to hear that, Lori! Thank you for your review.
Hi there… has anyone tried or know that oats can be substituted here for the cashews?
Thanks Cynthia
I don’t think that will get you the results you are looking for.
This is fantastic, thick creamy salty tangy. I don’t really know what regular sour cream taste like, but this is very good.
Thank you for your feedback, Natalia!
How long is it good for? Live this recipe!
Leftovers keep well, chilled, for about 5 days.
This recipe is delicious! So simple. I added a teaspoon of vegan lactic acid (Druid’s Grove is my fave) and it was perfect!
Thank you so much!
Thank you for sharing, B!
I’ve made this so many times. I’ve tried a few other, more complicated recipes but this is always better. I do add a bit extra of the tangy elements. This blog is my go-to for any staple item.
This is the best of the simple cashew sour cream recipes I’ve tried. I can actually eat it, LOL! I wish it were possible to overwhelm the sweetness of the cashews, but alas, I think that’s too impossible. I added 1 more tbs and 1 tsp of lemon. Thank you, Kate!
I am making a vegan pumpkin cheesecake. Can I use this vegan sour cream for baking?
I haven’t tried it so I can’t say for sure. Sorry!
I’ve made lots of your recipes! A big fan here :)
Unless I need to blend in my Vitamix for 30 minutes, this mixture was not going to smooth out one bit. Lots of chunks almost like curdling. It was worth the try though! Thanks for sharing your content online.
I’m sorry to hear that. I have made this several times without issue. Were your cashews raw? If they were roasted or older, that could impact your results.
Vegan Sour Cream
The best ever! I soak the nuts overnight although I have a Thermomix and it comes out ever so smooth. Mine has lasted almost 2 weeks in the fridge – although I could have eaten it all in one hit…
Thanks for sharing this wonderful recipe
I’m glad you loved it, Yosephine!
Love this recipe! I soaked the cashews for 10 hours as hoping it would help when blending as I have a magimix blender. It was still grainy so put it in a jug and used an immersion blender and it made it smooth :) Didn’t taste like the sour cream I used to eat before going vegan, but it was still so tasty. I added some nutritional yeast and wow it made it even better. I’m serving it at a finger buffet tomorrow. I’ve going to roast tiny salad potatoes, slice each one with a cross, open them up a little bit, put some of this sauce with top with some chopped up little pieces of chive.
I’m delighted to hear it turned out, Stephanie! I appreciate your review.
Thank you so much for this wonderful recipe. My husband told me this is the first vegan thing he has tasted that actually tasted like the correct thing.
How on earth are you getting it smooth and creamy? So gritty.
Hi Jill, Are you using a high powered blender?
My family and I are changing our eating habits to vegan and this sour cream hit the spot, easy to make and delicious. My daughter even commented that this was the best sour cream she has had. I am looking forward to making more of your recipes.
Thank you
Very Good!! My husband started eating it out of the bowl with a spoon!
I love to hear that, Cheryl!
It. was. WONDERFUL! Such a delicious addition to my vegan burritos.
Thank you so so much!
What ingredients in cashew cream would be a close substitute for yogurt to top on top of your oatmeal?
I haven’t tried it. If you do, let me know what you think!
Hi
Just made this recipe to put in my burritos. So quick and easy and tasty! Can I freeze the sour cream? I won’t be able to use it all up in 5 days :(
I haven’t tried it, sorry!
Perfection!
Thank you
You’re welcome, Heather!
Warm out of the Vitamix and ridiculously delicious! A bit extra salt and lemon juice. I’ll be making this regularly.
Thanks heaps, Kate.
You’re welcome, Brigid!
This won’t fool anyone into thinking it is real sour cream if it is eaten plain. It worked perfectly though in our green enchilada sauce. If you are making a Mexican recipe, lime can work instead of the lemon. I have made this a few times for cooking and it is a very reliable substitute in vegan cooking. Thank you! We love cookie and Kate recipes.
You’re welcome, W Baker!
I tried this, followed the recipe to a T and thought it tasted like blended cashews ♀️ I also tried the recommended alterations to try to get “more tang” and felt it made no difference. I’m not even sure I’ll try to add this to my food for fear of ruining my plate. From the reviews it sounds like it’s “just me”.
Sorry to hear you didn’t love this one. I appreciate your feedback, Daph.