Dairy-Free Sour Cream
Dairy-free sour cream is a thick, rich, and tangy replacement for regular sour cream. Whether you’re plant-based or just want to cut down on milk products, you can enjoy this condiment with burritos, tacos, chilis, and more!
Much like my go-to vegan heavy cream, this dairy-free sour cream recipe is all about keeping it simple and delicious. With just 3 ingredients and 5 minutes, it makes the perfect complement to your meals.
Why I love this recipe
With just cashews, water, lemon juice, and a pinch of salt, this dairy-free sour cream yields rich, tangy flavors that are very reminiscent of traditional sour cream.
All you have to do is pop everything into a blender and mix it until smooth. Soon, you’ll have a foolproof substitute for sour cream that takes almost no effort to make!
The thick, creamy texture and refreshing tang make it a versatile condiment that elevates any dish, from tacos to baked potatoes. This recipe is ideal for anyone who wants plant-based alternatives, whether you’re vegan, dairy-free, or even paleo!
Ingredient notes
The ingredients for this dairy-free sour cream are so simple!ย Find a breakdown and suitable substitutes below.
Cashews
I recommend raw, unsalted cashews for the most neutral flavor. Itโs best to soak them in room-temperature water for about 6 hours for the creamiest consistency, especially if you donโt have a high-speed blender.
Substitute: Blanched almonds or macadamia nuts can be used, though they may alter the flavor slightly. For a nut-free version, sunflower seeds are an excellent alternative, though the taste will differ.
Acid
I tested this recipe several times, and my favorite acid combination is part lemon juice and part apple cider vinegar to emulate the tang of regular sour cream.
Substitute: If you don’t have lemon juice, you can also use white vinegar or even a dash of sauerkraut brine. Just note that the final flavor will vary.
How to make
Learn how to make dairy-free sour cream with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
Begin by soaking 1 ยฝ cups of cashews in room-temperature water overnight. This softens them and makes them much easier to blend into a smooth cream.
If you’re short on time, you can quick-soak the cashews by submerging them in boiled water for 1 hour. This won’t soften them as much, but it works in a pinch!
Assembly
Step 1
Drain and rinse the soaked cashews. Add them to a high-speed blender along with ยพ cup water, lemon juice, apple cider vinegar, and salt. Blend on high until the mixture is completely smooth. If the mixture is too thick, gradually add the remaining water until the blender moves.
Scrape down the sides of the blender a few times to make sure all the cashew pieces are blended evenly.
Step 2
After blending, taste the sour cream and adjust the salt and acids to your liking. Transfer the blended sour cream to a glass container or jar and let it chill for a few hours.
Chilling is key for achieving the right consistency and allows the flavors to meld together. I recommend leaving it in the fridge overnight.
Expert tip
You really don’t want to skip soaking the cashews overnight. This simple step is essential for breaking down the nuts to create a smooth base that mimics the consistency of traditional sour cream. It’s definitely worth the time!
A high-speed blender is also indispensable here because it helps the mixture reach an ultra-smooth consistency without any grittiness. If you don’t have one, soaking the cashews is even more important!
Remember to taste and adjust the salt and acidity as you go. Like traditional sour cream, it should be tangy and cooling but not overpowering.
Serving suggestions
This dairy-free sour cream is incredibly versatile! Its tangy richness elevates Mexican and Tex-Mex dishes like vegan breakfast burritos, vegan birria tacos, and vegan enchiladas rojas, adding a creamy counterbalance to spicy flavors.
It’s also a great addition to vegan taco soup, vegan white bean chili, and vegan pumpkin chili, or as a topping on baked potatoes and vegan mashed potatoes. You can also incorporate it into sauces for added richness.
Recipe tips
Start with less water: Begin blending with the smaller amount of water and add more as needed to achieve the right consistency. This step gives you control over the thickness of your sour cream.
Use lemon and vinegar: Both add tanginess in slightly different ways. Lemon juice adds brightness, while vinegar gives a fermented depth.
Nut-free alternative: If you have nut allergies, sunflower seeds are a great alternative to cashews. They require a similar preparation method and yield a similar creamy result, but the flavor will differ slightly.
Frequently asked questions
The creaminess depends on the blending time and the quality of the cashews. Soak the cashews well and blend them until completely smooth. If it’s still not creamy enough, blend the mixture longer or add a bit more water.
Add a little more water and blend again until you reach your desired consistency. Adding water in small increments allows you to control the thickness.
Absolutely! This dairy-free sour cream can substitute for regular sour cream in baking recipes, adding moisture and a slight tanginess to cakes, muffins, and breads.
Storing
The great thing about this dairy-free sour cream is how long it lasts, making it the perfect condiment for meals all week. Keep it in a glass container to preserve freshness and prevent any transfer of flavors from plastic.
Fridge
This dairy-free sour cream can be stored in the refrigerator. When stored properly, it should last up to 7 days.
Freezer
If you canโt eat it within a week, freeze it for up to 3 months and thaw it overnight in the fridge. Just note that it may separate once thawed, but you can stir or blend it again until smooth.
More vegan basics
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Recipe
Easy Dairy-Free Sour Cream (3 Ingredients)
Equipment
- High-speed blender
- Mason jar
- Spatula
Ingredients
- 1 ยฝ cups cashews, soaked overnight
- ยพ – 1 cup water
- ยผ cup lemon juice, apple cider vinegar, or both*
- 1 teaspoon salt, or to taste
Instructions
- Add cashews, ยพ cup water, lemon juice (and/or apple cider vinegar), and salt, to a high-speed blender and blend on high until smooth. Add the rest of the water if needed.
- Taste and adjust salt to your liking, then transfer to a glass container or jar to chill in your fridge for a few hours.
- Once chilled, serve your dairy-free sour cream with burritos, chilis, soups, taco bowls, and more. Happy eating!
Notes
Nutrition
Note: Iโve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
is there any other product that you can use out outside of the cashews for people that might have a nut allergy what would you suggest?
Yes, you can use sunflower seeds for a similar flavor/result. Hope that helps!