Creamy, tangy and perfect vegan sour cream! An ideal replacement for 'regular' sour cream, perfect for use wherever a sour cream is needed. Great in Mexican dishes and delicious on top of a baked potato (with chopped chives, of course!).

Vegan Sour Cream

(150 grams) Raw Cashews

(80 milliliters) Water

Lemon Juice (Freshly Squeezed)

Tbsp Apple Cider Vinegar

Tbsp Nutritional Yeast

tsp Sea Salt

Add all ingredients to the blender and blend until very smooth.

Enjoy wherever sour cream is needed. Great with chopped chives on top!

This was really great. It does not taste like sour cream however. I used it on angel hair pasta tossed with panfried red green and yellow peppers garlic and onion with a little olive oil. used some of the pasta water to thin it out a bit. and salt and pepper and IT WAS Delicious!!
thank you

I made a double batch of this and when I was finished I tasted it and thought was kinda blah.  I was going to add some more lemon juice but when I opened my refrigerator door I saw some leftover Chardonnay.  I added 1/4 cup, and then another and the result was awesome!  It added a subtle combination of sweetness and tart which I can’t really describe. I recommend it!

I did this version with the Chardonnay and loved it. Thanks for the tip. Great recipe.

Used it for baked sweet potatoes together with guacamole and it was awesome. Our dairy eating dinner guests were asking for the recipe :-)

It is definitely a 5 star! I used it in a potato casserole dish. Soaked the cashews for 15 minutes. It turned out very creamy. Absolutely delicious!

I did not soak the cashews, this recipe is tastey and so easy to make. I would make it again.

I made this today and it turned out great. had it on a sweet potato with some ghee salt and fresh cracked pepper! AMAZZZZZING!!!!!!!!

I too think it isnt tangy at all BUT we love it. Had it with burritos, just then I mixed some gherkin relish with it for my sandwich and the rest will have with some pasta. Easy to make, easier to eat! 5 ⭐⭐⭐⭐⭐

I love this!  It’s so good. Thanks for sharing this recipe!

This was really easy and tasty but I will say 2 things:
1. Even with a Thermomix I couldn’t get this smooth so I will soak the cashews next time. Doesn’t affect taste I’m sure!
2. As a ‘new vegan’ who is dragging an ‘anti-vegan’ husband along for the ride, this tastes absolutely nothing like sour cream... but still bloody delicious! :)

Delicious. l didn’t soak my cashews and it was so smooth.  Thanks for the recipe

First vegan sour cream recipe I've seen that didn't use tofu (I love tofu in other things, don't get me wrong, but I can't stand the flavor it imparts in sauces!). It is OUTSTANDING. I haven't had a vegan cream cheese that I liked in many years. Thank you!!

It was nice. I find it is a bit too thick for me, so I added water. In terms of consistency it was perfect, though I find it is a bit sweetish, next time I think I'd add more salt and maybe some mustard to make it more tangy. But overall the recipe is very nice, and most importantly super easy and quick to do. Thank you!

Absolutely delicious,  making this again and couldn't resist not to comment. My non vegan husband absolutely loves this sauce.

Used this as a base and added green chilies and artichoke hearts. Wow, it was delicious. I gobbled it up in a few days.

I've been vegan for several years (my husband not as long), but I'm always looking for 'better' recipes of familiar foods -- like sour cream. Truly, this is the very best sour cream recipe I've come across, and I've tried many. I didn't change the recipe at all, in fact, I should say my husband followed the recipe as written. He made it for our Mexican buddha bowls. Try it, you won't be disappointed! I only came across this website when I googled vegan sour cream for our dinner tonight. I'm anxious to try some more recipes.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537710759/bbrchy0py5ryqsdqge4h.mp4

Vegan Sour Cream - Loving It Vegan. Creamy, tangy and perfect vegan sour cream. An ideal replacement for ‘regular’ sour cream, perfect for use wherever a sour cream is needed. Great in Mexican dishes and delicious on top of a baked potato (with chopped chives, of course!).

vegan sour cream

Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Cost: $15.77 /serving

Author : Alison Andrews

Ingredients

Instructions

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