Vegan Sour Cream

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My homemade Vegan Sour Cream is rich, tangy, and unbelievably easy to make, using just four simple ingredients – cashews, almonds, vinegar, and lime juice. My family loves that in just 5 minutes, I can whip up this fresh, creamy sauce for them to drizzle over all their favorite meals.

If you’re anything like me, you love a good, creamy dollop of sour cream on everything, potato tacos, baked potatoes, black bean chili, you name it! But finding a dairy-free version that actually tastes great? That can be tricky.

That’s why I created this recipe to make a vegan sour cream that’s creamy, and perfectly tangy, without the processed ingredients or weird aftertaste of store-bought versions.

🥘 Ingredients

And guess what? You probably already have most of these ingredients in your kitchen! Just a few simple staples, and you’re on your way to the creamiest, tangiest, dairy-free sour cream ever.

Cashews: I use raw cashews because they blend up into the creamiest, silkiest base for this sour cream. Soaking them first makes all the difference in getting that smooth, velvety texture!

Slivered Almonds: These add a little extra richness and body to the sour cream. I love how they help create that perfect balance of thickness without being too heavy.

Lime Juice: The secret to that bright, tangy flavor! I always use lime instead of lemon because it gives the best zing without overpowering the creaminess.

Distilled White Vinegar: This is what makes it taste like real sour cream! It adds just the right amount of tang and sharpness to balance out the creamy nuts.

🔪 How To Make

My vegan sour cream recipe is so easy to make, you’ll never want to buy store-bought again! Here’s how to do it:

Blend it Up: I toss everything into my blender and let it whirl into creamy perfection. I blend until it’s silky smooth, making sure there are no little bits left.

Let it Chill: I scoop the creamy mixture into an airtight container and pop it in the fridge to work its magic overnight. This step is key, it helps the flavors meld together, giving it that perfect tangy, velvety smoothness.

Time to Serve: I grab a spoon and give it a quick stir, it’s thick, creamy, and ready to go.

📖 Variations

I love how versatile this healthy sour cream recipe is! If you want to switch things up, here are some of my favorite variations:

Garlic & Herb: For an extra burst of flavor, I blend in 1 small garlic clove and 1 tablespoon of fresh chopped chives or parsley.

Spicy Chipotle: I add 1 teaspoon of chipotle powder or 1 small canned chipotle in adobo sauce for a smoky, spicy kick.

Nut-Free Option: If I need a nut-free version, I swap the cashews and almonds for silken tofu using the same amount (1 ½ cups + 2 tablespoons). It’s not quite as rich, but it’s still a great creamy alternative.

🍽 Serving Suggestions

Sour cream is one of those deliciously versatile sauces that goes well with just about anything! Here are some of my favorite ways to use this vegan sour cream substitute:

Tacos & Burritos: I love drizzling it over my sweet potato tacos, or even better on my vegan pizza burritos, for that perfect creamy balance to all the bold flavors.

Topping for Nachos: I dollop it over loaded veggie nachos, balancing out the spice with its smooth, tangy flavor.

Sandwiches & Wraps: I spread it inside my healthy falafel wraps, or my vegan chicken sandwich instead of mayo for a lighter, tangier option.

🧊 Storage Directions

Refrigeration: I always store my plant-based sour cream in an airtight container in the fridge, where it stays fresh for up to 7 days.

Freezing: If I want to keep it longer, I freeze it for up to 3 months. To prevent freezer burn, I press a piece of plastic wrap directly onto the surface before sealing it in a freezer-safe airtight container or bag.

Reheating: After freezing, the texture might change slightly. I simply whisk or blend the defrosted sour cream to restore its smooth, creamy consistency. For easy portioning, I freeze it in ice cube trays first, then transfer the cubes to an airtight container for individual servings.

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