Vegan Sour Cream

This vegan sour cream recipe is a staple in my kitchen. Just like the real thing, it’s creamy, tangy, and rich, a perfect topping for baked potatoes, nachos, chili, enchiladas…I could go on and on. It’s super easy to whizz together, and it’s made with simple, plant-based ingredients. If you’re dairy-free or vegan (or even if you’re not!), you’ll make this recipe time and time again.

Vegan Sour Cream Recipe Ingredients

Here’s what you’ll need to make this vegan sour cream recipe:

• Raw cashews – They make this vegan sour cream thick and creamy. Tip: make sure your cashews are raw, not roasted. Otherwise, they’ll give the sour cream a nutty flavor.
• Water – To get the blender moving.
• Extra-virgin olive oil – For richness.
• Lemon juice and white wine vinegar – They make the vegan sour cream tangy and bright.
• Onion powder and garlic – For sharp, savory depth of flavor.
• Dijon mustard – For extra tang.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Add the ingredients to a high-speed blender, and blend until completely smooth and creamy. If you don’t have a high-speed blender, I recommend soaking your cashews for 6 hours, or overnight, before making this recipe. That way, they’ll be easier to blend.

Season to taste, and chill the mixture for at least 4 hours before serving. It’ll be slightly runny just after blending, but it’ll thicken in the fridge. Enjoy!