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–+ servings
vegan sour cream with chips in a bowl.
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5 from 1 vote

Vegan Sour Cream

Enjoy the creamy richness of sour cream without dairy with this easy homemade vegan version.
Prep Time3 minutes
Cooling Time30 minutes
Total Time33 minutes
Course: Sauce
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 5
Author: James Wythe
Cost: £2.50

Ingredients

  • 160 g cashew nuts
  • ½ lemon juice
  • ½ tbsp apple cider vinegar
  • ¼ tsp Dijon mustard
  • ½ tsp salt
  • 120 ml water

Instructions

  • Cover the cashews in boiling water and leave to soak for 5 minutes.
  • Drain and add to a high-speed blender along with the remaining ingredients. Blend until smooth. Place into the fridge for 30 minutes to chill before serving.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 4-5 days. You may need to add some water and mix it together to loosen the sour cream alternative.
To Freeze: This recipe will keep in the freezer for 4-6 months. Store in an airtight container. Consider freezing in individual servings for quick use.
Tip 1: Scrape down the sides of the blender as you go to be sure everything is blended smoothly.
Tip 2: If your blender isn’t very powerful, you may want to soak the cashews longer to ensure a smooth plant based sour cream.
Tip 3: This is a great recipe to freeze! Consider making extra if you want some ready to go for the next time you need sour cream. Keep it in individual portions in the freezer for easy access.

Nutrition

Calories: 177kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Fiber: 1g | Sugar: 2g