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. ♥
PrintVegan Sour Cream
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus 4 hours soaking time if needed)
- Yield: 1 cup 1x
- Category: Sauce
- Method: Blender
- Cuisine: Vegan
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.
Brittany Audra @ Audra's Appetite
I’ve used cashew cream in sweet recipes before, but not savory! Brilliant idea; can’t wait to try! :)
Kate
Let me know what you think!
Kath
Can I use almonds instead of cashews (allergies)?
Sylvia
Hi Kate,
I recently joined your mailing list because all your recipes look so tasty! I am a vegetarian who tries to eat vegan when I can, so this recipe is perfect. I find that cashew tends to be the base for vegan sauces and dips. Are there other alternatives to use that you know of?
Thanks for sharing,
Sylvia
Kate
Thanks for joining, Sylvia! Cashews typically work the best as they have a strong protein content and get really creamy. I know there are other options out there with sunflower or hemp seeds for vegan sauces.
Sylvia Wu
Thanks for the reply, Kate! I will look into those options
Sue Fontaine
I doubled the recipe except for the nooch in order to get enough volume in my Blendtec Wildside jar for it to actually CREAM the ingredients…AWESOME!
Lee
How do you get it so smooth, I have a vita mix, I have tried soaked and non soaked cashews and it all comes out grainy. Do I just need to keep going with the mixing but worry that it will “cook” it
Kate
Hmm.. interesting Lee! You could add a splash more water? I have made it in both my blender containers without issue. Let me know if that helps!
Lee
Thanks will try…do you know about how long you blend, I am still thinking that I am wimping out and cutting it short because I worry about it “cooking”….thank you so much for getting back to me!
Jess
Are you starting with just a small amount of water to blend? I find that to be the key. I soak my cashews overnight normally when making cashew milk, and just have a cheap blender and no lumps whatsoever! about 1:1 ratio of nuts to water to start blending and then keep adding water from there to your chosen consistency. Hope that helps!
lee
Thank you will try it that way
lee
Thank you will try it that way
hannah
Mine often comes out grainy even using a professional blender. Not such a fan of cashews as a result! I’m going to experiment with oat.
Marta Lynch
Use to have the same problem. Now I soak cashew for hours. Boil water then let it sit overnight or most of the day. I have even boiled them on the stove when in a pinch on timing. I then put in my Nutri Ninja and PROBLEM SOLVED!!
Gaby Dalkin
A great way to keep summer BBQs vegan-friendly!
Kate
Absolutely!
dixya @food, pleasure, and health
it looks exceptionally creamy!!!!
Kate
It is!
Alyssa
Any chance this would work with toasted cashews?
elena
it was yummy! i added a bit more lemon juice because i like extra tang but i will be making this often! thanks so much for this recipe!
Brenda Plummer
Ok so I just love all things Cookie & Kate – and I am vegan so this is definitely my go to site when I want something new and exciting to eat – I have just made this dip but I “umped” it up a bit I used wholegrain mustard and added a grind of chilli flakes and a squeeze of extra fresh lemon juice – OMG – on to the black bean and sweet potato burgers now and I am ready for the BBQ this evening.. thanks Kate love all our recipes and have made (successfully) most of them now – Brenda (Ireland)
Kate
Thanks for sharing, Brenda! I appreciate the review, and love hearing from you.
Brenda Plummer
update on my last post – forgot to say I also used the Engevita yeast flakes to make it a bit creamy and cheesy!!
Kate
Thanks, Brenda!!
Rebekah Johnson
We have to cook gluten and dairy free and while excited to try this recipe I wasn’t sure how nice it would really taste but I have to say I’m pleasantly surprised at how good it tastes. About to make some sweet potato nachos and looking forward to putting this over the top :-) thank you for the great recipe.
Kate
I’m glad you were pleasantly surprised! Thanks for trying it and for your review.
Jamillah
How do you make sweet potato nachos? I’m going to make this sour cream just for that!!
pressia
how do you make sweet potato nachos I’m intrigued
Gwyneviere
I made this last night for dinner with your recipe for spinach and mushroom quesadillas. (oh yes and margaritas with fresh lemon and lime )So delish! I added the nutritional yeast (daughter calls it Nutch…pronounced newch) which is a very appropriate acronym I feel and easier and quicker to say than NY.
I digress! It was delicious and will definitely make again. Very creamy and easy with my Optimum blender from Froothie; no affiliation just a little plug for any Aussies out there. :)
Kate
Sounds like a delicious combination! Thanks so much for sharing and for your review.
Bailey
I actually think this is great, however, it was on the sweeter side for me. I will try again with more lemon juice to sour it up, but pairing this with vegan lentil barbocoa was fantastic.
Kate
Yes, add more lemon if you like. Thanks, Bailey!
Elicia
Hi Kate! I am excited to try this recipe. Do you happen to know how long this will last once prepared (assuming I don’t gobble it all up in one sitting)? Have you ever tried freezing half and thawing at a later date? I’m just curious what my options are. Thank you for posting delicious and simple recipes!
Kate
Hi Elicia! It’ll keep for up to 4 days in the fridge. I haven’t tried freezing and defrosting it. Please let me know if you do!
Lisa
This is delicious! I was reluctant to add the Dijon, but I’m happy that I did–vegan magic!
Kate
Thank you, Lisa!
Jennifer
Best vegan sour cream I’ve ever tasted! The consistency was a little too liquidy, but it was delicious on top of some grilled sweet potatoes and black beans!! My 2 yo also LOVED IT!
Kate
Great combination, Jennifer!
Sue Fontaine
I doubled the recipe, adding just 1Tbs nooch, in order to get enough volume for my Blendtec Wildside jar to actually CREAM the ingredients …AWESOME! I also used lightly roasted & salted cashews because that’s what I had…no soaking and no additional salt. BINGO!
Kate
Thanks for sharing Sue!
Kayla Tuite
Delicious on tacos!
I’m going to keep tweaking it bit by bit to my own preferences. I’m thinking of adding some plain vegan yogurt into the mix!
Kate
I’m glad you love it!
Colleen
Cookie and Kate to the rescue-again! This is amazing! When transitioning to Plant Based, I missed sour cream but didn’t want to buy the highly processed vegan sour creams that are out there. Now, thanks to you I can still eat PB and enjoy some homemade sour cream!
Thank you!!
Diane K
Oh my this is good. I’m newly vegetarian, trying to eat vegan as often as possible. I made this as written and then added a little additional lemon juice and mustard and the nutritional yeast. Is it sour cream exactly…nope…is it delicious….oh yes! Cannot wait to have it with my vegan tacos tonight. Thanks for helping me along my new journey. I look forward to trying more of your recipes.
Kate
I love it! Thanks for sharing, Diane.
Diana
Hi Kate, I look forward to trying this! I don’t have a food processor and I just wondered… because cashews are so “soft” could I grind them with a mortar and pestle to the same effect?
Thanks
Kate
Hi Diana! That would be an interesting experiment. I think that would be a lot of work and don’t know if you will be able to achieve the same consistency. If you do try it, let me know. I’m interested!
Nyena
I used tofu instead of cashews, and it turned out just great! Thank you
Kate
Interesting! Thanks for sharing.
Rebecca
Such a good recipe! I added the nutritional yeast and a bit more mustard. I’ve been putting this on everything all week! I’m trying to go more vegan and this recipe has been a huge help!
Kate
Thank you for sharing, Rebecca! I appreciate your review.
Mary
I adore this vegan sour cream! I did have trouble mixing it in my vita mix even though I soaked the cashews. There wasn’t enough volume in the blender to effectively blend the cashiers to a smooth texture. However, dipping chips in it with a little bit of crunch was not a downside in the grand scheme of things. However I would like a smoother consistency. I’m going to double the recipe next time and blend for longer. I like it thick so I didn’t want to add too much water. I’m going to save the drained cash you water, because that might be the best water to use if you do need to thin it. It did improve to my taste by being in the refrigerator as it did thicken up to where I like sour cream to be, and it did last much longer than than five days. In fact I’m not sure how long it would have lasted because it’s all gone now
Kate
Thank you for sharing! I’m sorry to hear it didn’t mix the best for you. Let me know what you think when you increase it!
Deb
I had the same experience, I ended up adding a little more water and turning it up to level 7 on the vitamix and started doing dishes, expecting to just trash the batch as a failed experiment. Came back to it after about 3 minutes and it was coating the inside of the blender and smooth.
Eric
A nice attempt but tasted way too much like cashew and not enough like real sour cream. Had different expectations going into it.
Kate
Hi Eric, thank you for your feedback. I’m sorry you didn’t love this one!
Carol
Since I love all your recipes and need to be mostly vegan and gluten free due to my having RA, I bought your beautiful cookbook. Thanks for sharing these easy, tasty recipes!
Kate
You’re welcome! Enjoy the cookbook. I have vegan & gluten free variations/substitutions for a lot in the cookbook.
heather
Hi Kate! I am looking forward to making this today. How long will this last in the refrigerator? Thanks
Kate
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.
Heather
Thank you for replying. I just saw where I missed that, I swear I read the blog 3 times haha. I just finished and it delicious.
Anya
Tried this and was really shocked! It was way better than I expected. Definitely needed the extra lemon and salt for the extra tang.
Will keep this recipe forever!
Kate
I’m happy it passed your expectations, Anya! Thank you for your review.
Tiffany
This is my GO TO sour cream!!! I do leave out the mustard though. Kinda freaky bc it tastes just like non vegan sour cream! Thanks so much for this!
Kate
Go-to, that’s great! Thanks, Tiffany.
Sara Wharton
I just have a question. Nothing I have made with cashew turns out that white. How do you get your sour cream so white?
Kate
Hi Sara, that’s an interesting question. My photos do have some extra contrast so the sour cream might appear just a little bit more pale in photos. Otherwise, I don’t know what’s going on! I usually buy my cashews at Trader Joe’s.
Poonam Neupane
what can we use instead of cashew. Actually i don’t like chashew
Kate
Sorry, cashews is really the base for this recipe. If you don’t like cashews, this one may not be for you.
Ellen Huber
Sometimes you just wish you could lick your Vitamix clean! This is one of those recipes!
Kate
I agree! Thanks for your review, Ellen.
Nancy
A good staple with many uses. I top falafel, tofu tacos, baked potatoes, or for topping a spicy curry or chili. Comes out perfectly creamy in my Nutribullet. I soak my cashews overnight. Thanks for sharing.
Kate
All sound like great uses! Thanks for sharing, Nancy.
Chelsea Thompson
Oh my gosh, this is seriously crazy delicious! I could just eat it by the spoonful. Thank you for posting!
Kate
You’re welcome, Chelsea!
Sue
What do you think about doubling the recipe using 1 cup cashews and 1 cup silk tofu?
Kate
I’m not quite sure without trying it. With adding the silk tofu, that will change the recipe.
Sue
I ended up making it as written and it was delicious! I’m glad I didn’t change it.
Mary
I had to double the recipe so it would blend in my vita mix. It is awesome I make it all the time. And it keeps for much longer than a few days. Just seal it in a very tight mason jar.
Kate
Thanks for sharing, Mary! I’m glad you love it. Sometimes volume can get tricky with a blender. Great solution!
Cynthia
I don’t own a blender. Could I make this in my food processor?
Kate
It should work!
Cynthia
Thanks!
Zoë
Loved it, thank you for sharing this recipe x
Kate
You’re welcome, Zoe!
E.A.
Dijon mustard is NOT vegan
Kate
Hello, Im not sure what brand you are using, but I don’t have any dijon that doesn’t meat vegan requirements.
Amber
Can you use unsalted, roasted cashews instead of raw? I have a bunch leftover from another recipe that I would love to use up.
Kate
You should be able to. You might need to soak them a little longer and adjust seasonings some.
Memrie B. Kimmel
Absolutely delicious!!! Have you used this like traditional butter in a saucepan?
Deanna Shanti
I love this and my husband, who loves “real” sour cream honestly loves this better than “real”! When we run out and have tacos he says “awww, it’s not the same without the GOOD sour cream!”
Satish
Yummy, thanks for sharing this recipe.
Shonee M.
I made this and it was great! It tastes the most like sour cream after 48 hours, but is still pretty good after 24. I would definitely make this again.
Janice Barrett
Tried this last night. Fantastic recipe, one to keep for sure. Thank you.
Dana P
I’m not vegetarian, but trying to move towards a mainly plant based diet. I used this on some vegan plantain tacos and LOVED it. I did add the nutritional yeast for some extra flavor and while it doesn’t necessarily taste like sour cream, it is delicious and goes so well in place of it!!!! I feel like this could be used in so many ways … it reminds me of something I’ve had before, but I can’t put my finger on it… but whatever it is is so good.
Lev
Can I use this sauce to make pizza… or like Italian pasta?
Kate
Sure, it could work in those applications depending on the other flavors with it.
Lev
Thank you… I’ll wait till this resepe
Kathy
I am lactose intolerant, getting worse by the year, but what really motivated me to try this is my daughter needs to be dairy-free for health reasons. Oh my gosh, I LOVE this stuff, could eat it by the spoonful. And tonight, my reluctant 13 year-old pretended not to like it on baked potatoes, and then grinned and said, “It is delicious.” Have stirred it into soup and with burritos, also delicious. Am going to try it in enchiladas next. Thank you!
Kate
I’m happy you loved it, Kathy!
Bob
Just made this yesterday to go with your fantastic vegan/vegetarian chili. It gives the chili a nice, creamy texture. Even though no one would be fooled into thinking this is sour cream, it is good enough to stand on its own. Thank you for sharing your wonderful, tasty recipes.
Kate
Hooray! Thanks, Bob.
Christine
Holy moly THANK YOU!! This tastes amazing!! I first made it with roasted cashews because that is what my partner brought home. That was terrible as sour cream but worked as a toast spread. But, this recipe is AMAZING as sour cream! WOW!
Chelsea Buffington
I have to congratulate you. When you create a vegan substitute for a dairy staple, & an avowed carnivore myself tries/likes it SO much they consider actually looking into Veganism, you know you have a great recipe! This was awesome!
Kate
Thank you, Chelsea! I’m happy you loved it.
Marta Lynch
Third time making this recipe in two weeks! Holy moly yummy! Have put it on tacos and baked potatoes. Great recipe! Easy and quick to make as well. YUM!
Kate
Great to hear, Marta!
Linda
This is so stinkin’ good! I’ve changed to a whole food plant based (non dairy – no oil) way of eating and thought I’d cry without sour cream for my potatoes. On a whim, I found your above recipe and figured I’d give it a shot. Oh my goodness! Thank you!! So delicious!!
Kate
I’m glad this met your expectations, Linda! Thanks for sharing.
Carolyn
I have made this recipe several times, and this is hands down the most delicious vegan, whole food plant-based, oil-free, crap free sour cream I have made yet. And it’s easy! I have changed up the recipe, doubled the recipe, done all kinds of stuff with it and it is just delicious every single time. Thank you so much!
Kate
You’re welcome, Carolyn! Thanks for your review.
Alex Walker
Sour cream was sacred in my home growing up and, since going plant-based, finding a vegan replacement has been tough. The stuff in the tubs at the store is, quite frankly, not worth the cost or the calories. I’ve made cashew chèvre with mixed results and so I wasn’t going to bet the mortgage when I came across this recipe. I am SO glad I put aside my skepticism! I ended up adding a pinch more salt and a squeeze more lemon for more tartness, and I blended until it was as creamy as silk – and it was AHHHHHH-MAZ-ING! Though I would like to figure out what to add/increase to remove more of the cashew flavor, I cannot wait to use this on Twice Baked Potatoes, Nachos, or Chili. Now I’m wondering…can it be used as the top layer of a vegan New York Cheesecake? Must try that one!
Cris
We made this using half cashews and half walnuts, but otherwise as written. It turned out fantastic and, surprisingly, ever-so-slightly purple. A hit in our house.
Kate
That’s great! Thank you for sharing, Cris.
Christie
This is a great recipe! After adjusting to taste we added 1/4 tsp. of melted coconut oil to add the dairy-like creamy taste and help with solidifying in the fridge. Thank you so much for this!
Kate
You’re welcome, Christie!
Beth
This was so simple to make and tangy creamy and delicious! I think the addition of Dijon mustard is a game changer.
Kate
I’m happy you loved it, Beth! Thanks for your review.
Cathy Augros
Do you think it would be possible to make this with coconut cream? I am allergic to cashews, peanuts and tree nuts but I need a substitute for dairy sour cream. I was thinking the lemon juice and vinegar would help make the coconut cream tangy.
Amber
Can this be used as a sour cream substitute in baked goods?
Kate
Sure! Or it can be used in some cheese applications. Let me know what you think, Amber.
Helen
I just made this is and love it but it did taste sweet almost like lemon custard vs sour cream. The lemon flavor was strong. Is that how it is supposed to taste or am I using too much lemon?
Kate
Hi Helen, it sounds like you might have added too much lemon. Did you add dijon and salt?
Helen
Thank you! I made it again with a splash of lemon this time and it was perfect. And to Daisy….this isn’t supposed to taste exactly like sour cream, you need dairy for that. This is an alternative that is perfect and does its job.
Leigh hill
I made this recipe and I added caramelized onions and facon and my son ate the lot, him and his girlfriend both vegans could get enough, so now I’m experiment with different flavours
Kate
Thank you for sharing, Leigh!
Daisy
I fully appreciate the intention & effort of this post… But this tastes*nothing* like sour cream. I bought all the ingredients & followed the recipe exactly. It just tasted & looked like, bland grainy cashew cream. And I used a $600 MagiMix blender. I suggest you get some impartial friends to test recipes, exactly as you’ve written them & then compare them yourself to ‘the real thing’ before making claims that bold. Posting the recipe as sour cream is just misleading & a really disappointing waste of time
Kate
Hi Daisy, I’m sorry you feel that way and are frustrated by this recipe. I know others love this recipe, it may just not be for you.
Susan
can i omit djon mustard?
Rabia
I was wondering the same!
Lynn
This is so good! I made a 1/2 recipe to try it then loved it so much I doubled it so I could have some last for a week or so. Going vegan has been an easy transition because of recipes like this. I boil my cashews for like 20 minutes to assist in the blending plus it takes away the taste of the cashews, just leaving a creamy texture.
Kate
I’m happy this recipe is helping you and you are making more of it! I appreciate your review, Lynn.
Bobbie
Is there anything else I can use in place of dijon mustard? I dont like the taste.
Thanks
Maggie
The recipe was very good. However, I think I would like to try and make it a little bit more tangier. Then I would also like to try it again and put the suggested nutritional yeast in it and give that a try. Highly recommend making this recipe.
Kate
Thanks for your feedback, Maggie!
Kim
I seriously use this all the time in my cooking! Thank you so much!! It’s so yummy!
Nancy
I can’t have cashews, any replacement? cashews gives me terrible cramps. I can have peanuts, almonds, seeds etc.
Any ideas?
Kate
Hi Nancy, I’m sorry to hear that! I haven’t tried, but you might have success with sunflower seeds.
Ldog
Could you freeze this if you don’t plan on using it all within 5 days?
Kate
Hey there, I think so but haven’t tried to be sure. Please let me know if you do!
Pamela
I have tried a bunch of DF sour cream recipes, & this is the one I keep coming back to. Now my go-to! Thank you!!
Kiki
Will use this recipe a lot – thank you so much! Tasty indeed. I made a vegan stew that needed a layer of texture/flavor and put a dollop of this on top and actually found myself humming. I do not hum while I eat, so that is high praise. Thank you again for sharing this tasty recipe.
Trina
I made this this morning, it is delicious. Added the tablespoon of nutritional yeast you recommend in the note section for variation.
Kate
Thank you for your comment and review, Trina! I appreciate it. I’m glad you loved it.
Nina
Hi Cookie + Kate greetings from the UK I have a recipe for a Blueberry Cake that has vegan sour cream in it. Would you suggest I make this but maybe omit the Dijon mustard? Have you ever used this in a sweet recipe?
Finally… I love your cookbook my plans to have. cookbook 2?
Thanks
Kate
Hi Nina, so glad to hear you enjoy my cookbook! I haven’t mustered up the energy to make another cookbook yet (maintaining the blog + writing a cookbook = two full-time jobs), but maybe someday! Yes, I think you’ll be very pleased with your cake if you omit the mustard—good call. :)
Nina
Thanks for replying Kate, very much appreciated.
Lisa
My high school senior daughter has moved to a plant based diet. We bought vegan “sour cream” but I hated paying so much. When I told her I was going to try making some, she was very sceptical. I’ve now made it a second time at her request. I soak the cashews overnight and rinse well since we have an old blender but it comes out very creamy. I haven’t tried adding nutritional yeast but will do so next time since we keep it on hand. Thanks for sharing!
Terri
Just made this to use as a side with pierogies. It was a wonderful accompaniment. I did double up on the Dijon; I like zing. Thanks so much for posting this recipe!
Question: does it freeze well?
Kate
I’m not sure if this one would freeze well, sorry! I’m happy you enjoyed it, Terri.
Guru Bob
Used this (sans mustard) for a Polish Classic called Mizeria. Works surprisingly well
Donna
This is better than regular sour cream. Easy to make, too. Many thanks for this recipe. I’ve made it many times now, and don’t recommend any changes.
Amy woodbeck
Hello!
Making this recipe to try and mimick a local vegan restaurant’s sour cream.
I notice your pictures of the recipe are white sour cream…
My sour cream is more beige cashew coloured… how does one get it white ?
Kate
Hi Amy! My sour cream usually has a slight color to it. Did you use toasted cashews, by chance? Those would be darker and could impart more color. Otherwise, I’d say maybe try a different bag of cashews.
Katherine
This is so delicious and easy to make. I have been drizzling it over everything..black beans and rice, quesadillas, roasted potatoes, lentil soup…The list goes on! Thank you!
Angelique
How long does this lady in the fridge?
Kate
Hi there! About 5 days. :)
Annie Chua
Hi Kate,
May I know your 1 cup is equivalent to how many milliliters (ml) ? Would love to try.
Thank you!
Kate
Hi Annie! Here is a great conversion resource
Marie
I loved this! Used on veggie tacos, as a salad dressing, and even gave it to someone who had a spoonful on their pot roast and potatoes. It’s wonderful! Thank you!
Corrina
Hi, I literally just made this recipe. It thickened up amazingly in my Nutri-Bullet. Not quite the same flavour as original sour cream but nonetheless the best alternative. I’m not vegan but want to eat non-dairy & was looking for substitutes. I added more lemon as I like tang & added more Himalayan salt a pinch at a time. It’s now in the fridge to thicken up. I want to put it on a homemade pizza I plan on making later today. It makes quite a lot as well, so when this batch is finished I will experiment with more added flavours eg. nutritional yeast as per suggestion, perhaps a pinch of cayenne pepper ….hhmmm. Thanks Kate. Corrina from New Zealand :)
Ellie
I’m a new-ish plant based eater and this really is the most excellent sub for sour cream that I’ve tried so far. Five stars!
Lay
Thank you for trying to make a mock sour cream recipe but this does not taste anything like sour cream. I see many 5 stars and I’m confused. Did you guys forget what sour cream tastes like? :( This tastes like cashew cream. I added more lemon and dijon mustard to try to fix it which made it taste like lemon-cashew cream. Like other comments mentioned, there was not enough volume in my Vitamix above the actual blades so I had to keep scraping it off the walls. I hope you can update this recipe in the future. Again, thank you for trying.
Kate
Hi Lay, I’m disappointed to hear that you were not satisfied by this recipe. Like I said in the post, it’s one of my most-used recipe components (and I still eat real sour cream). If you’re using a wide-base Vitamix blender container, you’ll need to double the recipe to gain enough traction. I just added a recipe note about that.
Neletia
Hi Kate,
I cannot eat cashew, almonds or soy alleriges, I am pretty much down to walnuts and hazelnuts. Can these be sustituted without tasting yucky?
Kate
Hi there! I’m sorry to disappoint, but I’ve tried this recipe with other options and I didn’t feel like any of them measured up to cashews. Walnuts or hazelnuts would impart a strong flavor, whereas the cashews are more neutral.
Wanda Bowring
this is good. I soak for one hour though, then use my ninja–it’s very creamy. I now also omit the vinegar. Lemon is better for you so I increase this a bit.
Jackie Sheehan
LOVE this recipe! I’m telling all my friends!
sue
what other nut could you use? i cannot eat cashews
thanks,
sue
Kate
Hi Sue, I don’t have an alternative. Sorry! Cashews help to get this to it’s desired tasted and consistency.
Elizabeth Czepiel
So looking forward to trying this sour cream recipe but would like to know if I can put it in sealed containers for storage in the freezer?
Kate
Hi Elizabeth! I haven’t tired freezing it. Let me know if you do!
Terri
Another winner! So good, Kate.
Shruti Rattan
This is ridiulously yummm!!! OMG i was blown away by this recipe. I made burrito bowls at home and my husband loves his sour cream on his burrito bowls and he liked this one better than the dairy one! I am so glad I found this. I used roasted cashews cuz thats all i had on hand so i had to add some extra lemon juice and salt. New Sub <3
Lynette Shakespeare
I’m desperate for a gluten free vegan cheese sauce mix for pasta and a gluten free vegan sour cream for everything but I have an allergy to nuts, can you suggest anything else I could use.
Deb
I tried this last night. Soaked my cashews in boiling water for only and hour before I made it, and I think that’s why it took forever to blend smooth. Next time will soak overnight. Also I added about 2x the lemon to get any tang to come through. The Dijon is completely unnecessary or the recipe says to use way too much… Its kinda gross in there. Now I have to figure out how to use this “Dijon with a tang” cream.
Elena
Hi Kate,
Last night I tried making your recipe for the vegan sour cream. Unfortunately I do not have one of these fancy mixers (I will most-likely invest in one at some point) so attempted to make it in a food processor. It came out surprisingly well but not nearly as white as your pictures show or as smooth (again I think it was just because I used a food processor). It tasted very nice despite this, so thank you.
Elena
Tyra
I went to three different stores and unfortunately none had any dairy free sour cream. So I told myself looks like we are going to have to make it. I am a newly vegan and this was my first time make something from scratch and let me just say that this recipe will stay with be forever!
Neesy
I just made this, haven’t put it on anything yet, just prepping for the week. I tried a bit out just by itself and it was soooooo good I kept going back with the spoon! This isnt just a good replacement its a genuinely delicious cream by itself. Soooo yummy! I would say its a bit more similar to a Mexican crema than it is to say Daisy sour cream.
Sooooo delicious and to anyone skimming the comments to decide whether to make it or not, do it!
Kate
Thank you for letting me know how much you loved it, Neesy! I appreciate your review.
Liliana Chow
This “sour cream” is so delicious! I love it! A time-saving tip – cover the cashews with water in a pot, bring to a boil, turn off the heat and cover with a lid, let the cashews soak for 15 minutes. The cashews are nicely soaked and you don’t need to wait for 4 hours! My brother has dairy and egg allergies so this recipe is awesome!
Nanette
Has anyone tried using this as a sour cream substitute in a casserole?
Michelle
This is the best vegan sour cream I’ve tried! And so easy to make. Thank you!!
Kate
You’re welcome, Michelle! I’m glad you loved it.
Lily
How long would this keep? Could I freeze it? Also it’s amazing! Sooo delicious
Kate
Hi Lily! I haven’t tried freezing this one. See step 7 for storage!
Mindy Ray
Thank you Kate for this easy and delicious recipe! Will this do well if I froze leftovers of a double batch to use another time? Thanks!
Kate
Hi! I haven’t tried it. But, you could and likely need to re-mix well when it thaws.