Vegan Sour Cream Recipe

5 from 7 votes

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.

Prep Time5

Total Time5

Course: 30 Minutes or Less, Condiment

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 120kcal

Author: Anjali Shah

Equipment

Regular Blender

Ingredients

1 1/2 cups raw cashews , soaked overnight (see note, includes nut free idea)
2 tablespoons blanched slivered almonds , soaked overnight (see note, includes nut free idea)
1 cup , plus 1 tablespoon water
2 tablespoons lime juice (see note)
5-5 1/2 teaspoons distilled white vinegar (see note)

US Customary - Metric

Instructions

Place all ingredients in a blender and blend until smooth
Put in an airtight container and let set in the fridge overnight.
Serve!

Notes

My #1 Tip for making the best vegan sour cream is to always use lime juice and distilled white vinegar - not lemon or apple cider vinegar. I’ve tested different combinations, and lime juice is what gives that bright, tangy kick without overpowering the creaminess. The white vinegar is key for that classic sour cream taste - apple cider vinegar is too sweet and just doesn’t give the same magic.

Soak the Nuts: I always soak the cashews, even when using a high-speed blender, because it makes the sour cream extra smooth and creamy. If I forget, I just boil them for 30 minutes, and it works just as well!

Adjust the Tanginess: If I want a tangier sour cream, I add a little more vinegar to boost the flavor. But I keep in mind that traditional dairy sour cream is more neutral, so I adjust to taste.

Let it Set: I’ve found that the longer it sits, the better it gets! Letting it chill overnight enhances the flavor and makes it taste more like cultured sour cream.

Nutrition