Quick + Easy Vegan Cashew Sour Cream
This thick, creamy, tangy cashew sour cream recipe is dairy-free, vegan, and plant-based! With only 5 simple ingredients, you can be making this in no time. The best part? It tastes delicious and is a perfect substitute for sour cream.
There were a few things that I’ve ‘missed‘ since I’ve been plant-based, and sour cream was one of those things.
That was until I discovered how insanely simple it is to create this luscious, tangy, creamy vegan cashew sour cream at home, in less than 5 minutes.
You’ll love this recipe because it’s:
- It’s a delicious condiment: This recipe is a dairy-free sour cream substitute which makes this ideal for anyone who is plant-based and vegan & it’s very close to the real thing!
- Uses simple ingredients: No need to buy anything fancy here because most of the ingredients in this recipe are generally what you may already have on hand such as raw cashews.
- Can be used in any savory recipe: If you’re needing to add a bit of tang or creaminess to your dish without adding extra oils or more added ingredients, this cashew mixture with its smooth consistency is perfect for that!
- It’s a perfect topping: If you love vegan nachos, a good taco salad, burrito bowls, or a big bowl of chili, the creamy texture of this sour cream recipe is so good, that you’ll want to put it on everything!
Ingredients & Substitutions:
- raw cashews
- lemon juice
- rice wine vinegar
- a pinch of salt
How To Make Vegan Sour Cream With Cashews
One of the main things that really helped me out in the kitchen with getting the best, smoothest vegan sour cream has been my high-powered blender.
But, even if you don’t have a high-powered blender, you can still make this cashew sour cream and get great results.
To make vegan cashew sour cream, you need to have soaked your raw cashews in boiling water and let them stay in the hot water until softened. This step is a quick soak method and one that I prefer to use.
Alternatively, you can soak them in water and leave them on the counter to soak them for 1-2 hours or, you can soak the cashews overnight. This helps to soften the cashews so that you can blend your cashews to pure perfection without them coming out grainy.
Once your cashews have soaked and you discarded the water, you add the cashews and your ingredients to your blender and blend until smooth.
What does vegan sour cream taste like?
Vegan sour cream made with cashews has a subtle nutty cashew flavor that can almost be hard to taste if you were not made aware that your vegan sour cream was made with cashews. When made, this tangy vegan sour cream has a rich base, is smooth, and has a flavor to it.
Do you have to make the vegan cashew sour cream with a Vitamix?
You absolutely do not have to make the vegan cashew sour cream with a Vitamix or any other high-powered blender, but I will tell you, investing in a high powered blender does make a difference in how smooth the texture of your cashew sour cream will be. I know of other people who have used a food processor or a regular blender with no issues. If you have one of these at home, continue to use it – just be remember to scrape down the sides to ensure all ingredients have been blended well.
Can you freeze the cashew sour cream?
Yes, you can freeze any extra portions in an airtight container. Your vegan sour cream can keep in the freezer for up to 3 months. If you use it at a later time, keep in mind the consistency may change due to the defrosting and you may need to stir the cashew sour cream together again as separation may occur.
For more storing & freezing options, try making this recipe and freezing the vegan sour cream recipe in an ice cube tray. This makes it quick & easy to add some creamy texture to your next soup or stew.
How long does this last in the fridge?
The vegan cashew sour cream can last in the fridge for up to 5 days in a sealed container.
I’m allergic to nuts, are there any other substitutes?
Although I have never tried this recipe without cashews, if you have an allergy or intolerance to cashews, you can try using raw, un-hulled sunflower seeds soaked for 5-10 minutes in water.
My cashew sour cream came out with a thinner consistency than I expected – what happened?
If your cashew sour cream looks a bit watery or loose, don’t worry – it’s expected to be like that. Once you refrigerate your dairy-free sour cream substitute overnight, it will thicken up and be perfect for your next vegan chili or any one of your favorite Mexican dishes.
Recipe Tips & Tricks
You can soak your raw, unsalted cashews in room temperature water overnight or if you’re short on time (which I usually am!), you can use the quick-boil method I used in this recipe. Either option works out well.
For the best results of your homemade non-dairy sour cream, rinse your soaked cashews before adding them to your high speed blender. Soaking your nuts can sometimes release sediments & you don’t want that in your homemade sour cream.
Additions & Substitutions
Add-Ins: Feel free to add in extra water if your vegan sour cream is too thick, or instead of water, you can add in your choice of non-dairy milk, coconut milk, nutritional yeast, or a brand of non-dairy yogurt if you are wanting a more creamy base with the addition of some enzyme activity and live active cultures you would get from the yogurt.
Spices: Try adding in onion powder, garlic powder, white pepper, oregano, parsley, or any other spice you prefer.
Herbs: Fresh chives, cilantro, or green onion would be great additions if you are going to use this vegan sour cream as a salad dressing.
Gluten-free: The best thing about this dairy-free sour cream recipe is it is completely gluten-free.
So here’s your simple 5 ingredient recipe for Vegan Cashew Sour Cream!
Dairy-Free Cashew Sour Cream (Vegan)
- 1 cup raw cashews
- 3/4 cup of water
- 1 tablespoon of rice wine vinegar
- 1/2 of a juiced lemon
- 1/2 a teaspoon of sea salt
- Place your cashews in a heat-safe bowl and pour your boiled water from your kettle and over your cashews. Make sure to pour enough water over the cashews until they are all covered. To speed up the softening process, you can cover the bowl and let sit for 30 minutes.
- Once the cashews have soaked for 30 minutes, drain off the water and discard it. You can even rinse the cashews if you prefer.
- Take your drained cashews and add them to your high-speed powered blender. Add in your water, lemon juice, rice wine vinegar, and salt. Blend all ingredients on high until smooth, stopping occasionally to scrape down the sides.
- Once blended, taste to make any seasoning adjustments such as more lemon juice or more salt to your liking.
- Pour your blended cashew sour cream into a clean jar or container with a tight-fitting lid, and enjoy for up to 5 days!
- You can soak your raw, unsalted cashews in room temperature water overnight or if you’re short on time (which I usually am!), you can use the quick-boil method I used in this recipe. Either option works out well.
- For the best results of your homemade non-dairy sour cream, rinse your soaked cashews before adding them to your high-speed blender. Soaking your nuts can sometimes release sediments & you don’t want that in your homemade sour cream.