vegan sour cream

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 - Loving It Vegan

Vegan Sour Cream, made with 4 ingredients and 5 minutes. It&#x27;s thick, creamy, tangy and the perfect substitute for dairy sour cream!

raw cashews

water

apple cider vinegar

lemon juice

salt

unsweetened non-dairy yogurt

Quick soak the cashews: Bring a few cups of water to a boil (I use my tea kettle for this). Add 1 1/2 cups cashews to a measuring cup and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or 1 hour if you don&#x27;t have a high powered blender.

Drain the cashews and add to high powered blender. Now add 3/4 cup fresh water, apple cider vinegar, lemon juice and salt. Blend until very smooth.

Pour the cashew mixture into a bowl and stir in in the unsweetened yogurt. This is optional, but it brings the sour cream to another level in terms of texture and flavor.

Use immediately, or transfer to a small covered container and refrigerate. It will thicken up as it chills. The sour cream will keep for about a week. You may also freeze this if desired. Enjoy!

Vegan sour cream, made in less than 5 minutes with just 5 ingredients. It’s tangy and so creamy, perfect to enjoy with Mexican-inspired dishes.

(150 g),

cup water (125 ml)

tbsp lemon juice

tbsp nutritional yeast (optional)

tsp salt

Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.

Drain the cashews, discard the water, add all the ingredients to a blender and blend until smooth.

Serve immediately or keep leftovers in a sealed container in the fridge for 3-5 days or in the freezer for up to 6 months.

Hi Iosune,

Thanks for a yet another awesome recipe! I visit your blog frequently and have thoroughly enjoyed many of the dishes!

This one in particular is super easy to make and practically one step away from the vegan parmesan cheese, and yet the result is so different! Though, when you think about it, ideal prep time takes way longer than the indicated 5 minutes, since it is best to soak the cashew for 12 hours, i.e. it's impossible to have it ready in literally five minutes, you need to prepare in advance.

All the  best and hope you enjoy the upcoming holidays!

https://content.jwplatform.com/videos/bLnRXMXL.mp4

I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this tofu vegan sour cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!

5-Minute Vegan Sour Cream

16 oz package firm silken tofu

Tbsp red wine vinegar

garlic (or more)

tsp salt

Open tofu package and drain any water. If...

Open tofu package and drain any water. If using shelf-stable tofu, there won't be much water. For the refrigerated tofu, you'll need to drain and then press all water out.

Place all ingredients in a blender or food...

Place all ingredients in a blender or food processor and blend until smooth.

Keeps in air tight container in the refrigerator...

Keeps in air tight container in the refrigerator for up to 10 days.

https://mediavine-res.cloudinary.com/video/upload/do6fj0wxnxjlyrvmhqrk.mp4

5-Minute Tofu Sour Cream

This vegan sour cream is impossibly rich and creamy! Made with 5 whole food plant based ingredients, it's the perfect dairy-free cream for dolloping.

Vegan Sour Cream (Easy &amp; Dairy Free!)

cashews

tofu,

white vinegar

Boil the cashews

Place the cashews in a saucepan and cover with 2 inches hot water. Bring to a boil and boil at a high boil for 10 minutes (high speed blender) to 15 minutes (standard blender). Alternatively, you can soak the cashews for at least 1 hour, more if you have time.

Blend

Add all ingredients to a blender and blend for a few minutes until a smooth texture forms. Stop, scrape and blend again as necessary. Store refrigerated for up to 5 days.

An easy way to make your own vegan sour cream with tofu and a few simple ingredients.

Vegan Sour Cream with Tofu

block silken tofu ((or 1 cup soft tofu well drained))

tsp sugar

olive oil oil

Put all ingredients into a blender, food processor, or use an immersion blender.

Blend well until creamy.

Store in the refrigerator and use as you would regular sour cream to top your burritos, tacos, nachos, or soups!

I don&#39;t know about you, but I can&#39;t find a store-bought vegan sour cream I like! And, the store-bought versions aren&#39;t very healthy either. Instead, make your own vegan sour cream at home with 6 healthy ingredients. Add a little vegan sour cream love to your favorite foods. A dollop will do!

Tablespoon lemon juice (or more if needed (taste

sea salt (add more to taste)

Dijon mustard

If possible, soak the raw cashews overnight. This is not necessary, but makes blending easier

Rinse soaked cashews

Add all other ingredients to a high speed blender.

Blend until smooth

Put in the refrigerator to thicken

This vegan chopped cabbage roll skillet is a hearty winter meal that comes together simply, mostly on the stovetop and in about 1 hour. Cabbage is roasted in spices and then combined with a tangy tomato sauce, lentils, rice, and meaty finely ground walnuts.

Vegan Chopped Cabbage Roll Skillet

olive oil, divided

garlic powder

paprika, divided

sea salt and ground black pepper,

yellow onion, small dice

garlic,

thyme

lentils,

white long grain rice, uncooked

walnuts, finely chopped

tomato paste

14.5 oz (428 ml) can diced tomatoes

vegetable stock,

cane sugar,

Tamari soy sauce

sour cream,

dill or parsley (or both)

Preheat the oven to 425°F.

Place the chopped cabbage on a large baking sheet. Drizzle the cabbage with 2 tablespoons of the olive oil, the garlic powder, 1 teaspoon of the paprika, and some salt and pepper. Toss to evenly coat. Roast in the oven until tender and browning on the edges. Start checking on the cabbage at the 15 minute point and give it a flip and toss. In my oven it takes up to 40 minutes, but others have pulled theirs at 15 minutes.

Heat a heavy bottomed pot or braiser over medium heat. Once the pot is hot, add the remaining olive oil and swirl it around. Add the onion and sauté until soft and translucent, about 6-7 minutes. If the onions start browning too fast, lower the heat. Add the garlic, dried thyme, and remaining paprika. Stir until fragrant, about 1 minute.

Add the lentils, rice, and walnuts, and give it a stir. Add the tomato paste to the pot. Keep stirring and cooking this out for 1 minute, just to get rid of some of the raw “tin” flavour. Add the diced tomatoes and vegetable stock to the pot and stir. Season with salt and pepper.

Place a lid on top of the pot, slightly askew. Bring the mixture up to a boil and then simmer until the lentils are tender and the rice is cooked, about 35-40 minutes. Keep checking in to stir it often, scraping the bottom of the pot. If you find that you need to add more vegetable stock, add it by the ½ cup.

Once the lentils and rice are cooked, stir in the sugar, Tamari, and apple cider vinegar. Check the sauce base for seasoning and adjust if necessary. Stir in the roasted cabbage to combine.

Serve the cabbage roll skillet with vegan sour cream and chopped dill/parsley. Enjoy!

https://content.jwplatform.com/videos/cvyxrrs6.mp4

This vegan chopped cabbage roll skillet is a hearty winter meal that comes together simply, mostly on the stovetop and in about 1 hour. Cabbage is roasted in spices and then combined with a tangy tomato sauce, lentils, rice, and meaty finely chopped walnuts.

This Vegan Sour Cream is 100% plant-based, dairy-free, and MORE delicious than regular sour cream. It&#x27;s the only sour cream we eat! 

If you like this recipe, check out this cheesy-without-the-cheese Vegan Nacho Cheese Sauce!

Vegan Sour Cream with Cashews

unsweetened non-dairy milk

onion powder

white pepper

Put the cashews in a medium size bowl...

Put the cashews in a medium size bowl and add enough boiling water to submerge the nuts completely. Let stand for 15 minutes. (*If you're NOT using a high-powered blender, soak the cashews for 45 minutes.)

Drain the nuts and dump them into a...

Drain the nuts and dump them into a blender. Add the remaining ingredients and blend on high speed until completely smooth; at least 60 seconds and as long as 3 or 4 minutes if NOT using a high-powered blender.

Scoop the sour cream into a bowl and...

Scoop the sour cream into a bowl and let it rest in the refrigerator for at least 30 minutes before serving. Store leftover sour cream in the refrigerator. The flavor and texture of vegan sour cream are best when used within 48 hours, but it will keep in the refrigerator for 7 days.

Top 9 vegan sour cream recipes from across the web

The most viewed vegan sour cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Sour Cream

Vegan Sour Cream

5-Minute Vegan Sour Cream

Vegan Sour Cream (Easy & Dairy ...

Vegan Sour Cream with Tofu

Vegan Sour Cream

Vegan Chopped Cabbage Roll Skillet

Vegan Sour Cream with Cashews

Top 9 vegan sour cream recipes from across the web

The most viewed vegan sour cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Sour Cream

Vegan Sour Cream

Vegan Sour Cream

5-Minute Vegan Sour Cream

Vegan Sour Cream (Easy &amp; Dairy ...

Vegan Sour Cream with Tofu

Vegan Sour Cream

Vegan Chopped Cabbage Roll Skillet

Vegan Sour Cream with Cashews

The most viewed vegan sour cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Vegan Sour Cream (Easy & Dairy ...