The Best Vegan Sour Cream Recipe – Jarastyle

The best vegan sour cream recipe made with 4 ingredients plus water in only 5 minutes. Perfectly creamy, tangy and the best dairy free substitute!

It’s hard to nail that tangy, yet creamy flavor when trying to make a non dairy sour cream. The flavor of this vegan sour cream was perfected next to real sour cream and is the perfect dairy free substitute.

This recipe was originally published on 4/5/14

This vegan substitute for sour cream will be your new go to. It’s amazing how much it reminds me of the real thing! Other than my vegan ranch dressing, I think this is my favorite plant-based creation yet!

Is Sour Cream Vegan?

Unfortunately sour cream is made with, you guessed it, cream. Cream is dairy and is most definitely not vegan.

Thankfully there are a number of options nowadays for dairy free sour cream. There are a few good store bought brands, but the best vegan sour cream is made at home!

The texture is smooth, thick, and creamy, while the flavor is perfect with just the right amount of tang. With just 4 ingredients and 5 minutes you can make your own homemade vegan sour cream!

Ingredients

I have made SO many trials of sour cream. While creating a recipe for my plain yogurt (because none I can find out there replicate the stuff I used to eat as a kid!), one of my failed trials resulted in a pretty darn good sour cream! So here we are, sharing it with the world.

Luckily you don’t need too many ingredients to make your own non dairy sour cream, it’s a pretty simple recipe. Here’s what you’ll need:

• Cashews
• Slivered almonds
• Lime juice, you can also use lemon juice but lime has a sharper flavor
• Distilled white vinegar 

I do not use salt in my recipe, salt often brings out a rich deep savory flavor in food and because sour cream has a more tangy clean taste I did not think salt added to the recipe well when creating this dairy-free version.

How to Make Vegan Sour Cream

It is so easy to whip this sour cream alternative recipe up, you’ll never go back to store bought! Here’s what to do:

1. Blend all ingredients until smooth.
2. Let it set in the fridge over night.
3. Serve!

Serving suggestions

Sour cream is one of those things that just seems to go good on pretty much anything! Here’s some ideas of how to use this sour cream substitute:

As a garnish:

More sour cream uses:

• Use as a spread for sandwiches
• Mix it into salads to make a creamy salad dressing
• A base for other dips, try mixing with my healthy vegan bean dip
• Serve with oven fries, veggie sticks, or crackers as a dip
• Mix it with my Mexican Cole Slaw for a creamy version

Preparation Tips

• Don’t forget to soak the nuts even if you are using a high speed blender. It is part of the overall end flavor.
  • You can soak the cashews overnight or boil them for 30 minutes if you forget.
• Do not use lemon in place of lime. Lime is the key to get the perfect flavor.
• Do not substitute the vinegar with another kind such as apple cider vinegar, it’s too sweet. The distilled white vinegar is essential for the final result. If you sub it, the flavor will change.
• Add more vinegar if you want it more tangy but dairy sour cream is more of a neutral than sour flavor.
• The more it sets the more cultured like it will get, I recommend overnight.
• To make a nut free version, you can try subbing silken tofu for the nuts! Do the same amount, so 1 ½ cups plus 2 tablespoons.

Storage Tips

• Seal the plant based sour cream in an airtight container for up to 7 days in the fridge.
• You can also freeze vegan sour cream for up to 3 months.
  • The best way to freeze it is to cover the top of the sour cream itself with plastic so it touches it and forms a barrier from freezer burn.
  • Seal in a freezer safe airtight container or bag and keep for 3 months.
  • You can also freeze it in ice cube trays before transferring to the airtight container for individual servings.
• The texture may change a bit if frozen, just whisk or blend the defrosted sour cream to get it back to the right consistency.

Common Questions

What is vegan sour cream made from?

There are loads of vegan sour cream recipes out there, with a few different base ingredients. Often used are cashews, tofu, non dairy yogurt, coconut cream, and tahini. In this recipe I used cashews, almonds, lime juice, and white distilled vinegar.

What is a vegan substitute for sour cream?

If you aren’t going to make your own sour cream, and need a quick and easy sub, the best thing I can think of is plain yogurt. Much like I said above when I shared this vegan sour cream recipe was actually a result from a failed vegan plain yogurt recipe trial, they are pretty close!

How long does homemade sour cream last?

Homemade sour cream will last in an airtight container in the refrigerator for up to 7 days, and in the freezer for up to 3 months.

Is sour cream healthy?

Everyone’s picture of ‘healthy’ is different, so it depends on your dietary needs. Standard sour cream is made with dairy and in turn contains some fat, cholesterol, and lactose. This homemade sour cream recipe uses plant based ingredients to create a healthier version.

More Dairy Free Recipes

Finding solid vegan versions of traditional sauces and dressings can be tough. I’ve had a bit of success recreating the classic favorites into plant based whole food versions, here’s some of our favorites:

The Best Vegan Sour Cream Recipe

Sophia DeSantis

The best vegan sour cream recipe made with 4 ingredients plus water in only 5 minutes. Perfectly creamy, tangy and the best dairy free substitute!

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course 30 Minutes or Less, Condiment

Cuisine American

Servings 10

Calories 120 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 ½ cups raw cashews , soaked overnight (see note, includes nut free idea)
• 2 tablespoons blanched slivered almonds , soaked overnight (see note, includes nut free idea)
• 1 cup , plus 1 tablespoon water
• 2 tablespoons lime juice (see note)
• 5-5 ½ teaspoons distilled white vinegar (see note)

Shop Ingredients on Jupiter

Notes

• you must soak the nuts even if you are using a high speed blender. It is part of the overall end flavor. You can soak the cashews overnight or boil them for 30 minutes if you forget. Caution, some blenders won’t be able to get a smooth result due to their lack of power. 
• Do not use lemon in place of lime. Lime is the key to get the perfect flavor.
• Do not sub the vinegar with another kind. Apple cider vinegar is sweeter and not as tangy. The distilled white is key for the final result. If you sub it, the flavor will change. Add more vinegar if you want it more tangy but dairy sour cream is more of a neutral than sour flavor.
• This recipe makes 2 ½ cups. Serving size is ¼ cup.

To make a nut free version, you can try subbing silken tofu for the nuts. Do the same amount, so 1 ½ cups plus 2 tablespoons. Flavor won’t be as good and creamy but if you are nut free it’s a great option.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 120kcalCarbohydrates: 6gProtein: 4gFat: 10gSaturated Fat: 2gSodium: 3mgPotassium: 141mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 12mgIron: 1mg

Nutrition and metric information should be considered an estimate.

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