Vegan Sour Cream

Vegan Sour Cream

One of the hardest things about giving up dairy, besides the cheese, was sour cream and greek yogurt. I used to top everything with sour cream…and then I switched to greek yogurt…which is a much healthier option, but still doesn’t work if you can’t have dairy.  So I ran across this recipe in one of my searches…tweaked it slightly, and there ya go. Not exactly like sour cream, but has a good creamy texture and gets the job done.

This is also an excellent base for any kind of creamy sauce or dressing you want to create.  I like to add a bunch of cilantro and top black bean patties, or add a bunch of basil and top stuffed peppers…the possibilities are endless.  Once I discovered “cashew cream”, I knew I could step up my vegan game.

Vegan Sour Cream


  • 3/4 cup raw cashews
  • 1/2 cup water
  • 1/2 tsp sea salt
  • Juice of 1 lemon


  • Soak cashews for at least 15 minutes in cold water.
  • Drain cashews and add 1/2 cup water, salt and lemon into a food processor or blender and blend until creamy and smooth.
1 Comment
  • Pingback:Vegan Sour Cream (with a cilantro twist!)
    Posted at 08:49h, 01 May Reply

    […] Plus, they provide healthy fat and are a good source of minerals. This is a take on my standard non-dairy, vegan sour cream..but with a little twist of cilantro and lime…perfect for southwestern style salads, rice […]

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