This homemade dairy free sour cream uses 6 simple ingredients to create the perfect substitute for the classic version. Creamy, tangy, and better than store-bought alternatives! 

gold spoon lifting some dairy free sour cream out of a jar

What Makes This Recipe Great

Dairy Free Sour Cream is a vegan pantry staple. It’s versatile, easy to use, and makes everything better! Making it homemade is SO quick and SO easy. The best part? You only need 6 ingredients and a blender to make this delicious recipe in the comfort of your own kitchen!

How to Make This Recipe

Ingredient Notes

There are just six ingredients, many of which you’ll have on hand!

  • raw, unsalted cashews: It’s important to make sure these are unsalted. You can find them on Amazon, at Trader Joe’s, and in many other grocery stores.
  • full fat coconut cream: You can also use the thick part at the top of a can of coconut milk.
  • water
  • apple cider vinegar
  • lemon juice
  • sea salt

all the ingredients needed for the dairy free sour cream recipe

Step by Step

  1. For best results, soak your cashews overnight (or at least 1 hour if you’re short on time).
  2. Drain cashews and put them into a high-speed blender.
  3. Add the rest of the ingredients and blend on high for 1 minute until very smooth and creamy. It will be slightly warm after blending.
  4. Refrigerate for 1+ hours for best consistency.

overhead view of a blender with blended recipe ingredients

Suggested Uses

  • great on top of enchiladas, tacos, chili, baked potatoes, and casseroles
  • a creamy addition in 7 layer dip and ranch dressing
  • makes sauces creamier or thicker, and is a good substitute for ricotta in recipes
  • adds moisture and richness to baked goods

Vegan Paleo Whole30 recipes

Mary’s Tips & Tricks

Storage: Store in an airtight container in the refrigerator. It should last up to one week if stored properly.

Freezer: If you want to meal prep or make this ahead of time or if you just have some leftover that you want to save, you can freeze it! Store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Blender: It’s really important to use a high-speed blender to get a smooth consistency. If you don’t have a high-speed blender, consider soaking the cashews longer. This is the Vitamix blender that I have. You can find great refurbished versions that are more affordable, as well!

Cashews: The longer you soak the cashews, the softer they will be. For best results, soak overnight. Didn’t have time to soak your cashews overnight? You can do a quick soak by pouring over boiling water. They will be soft enough to blend after soaking for 1 hour!

jar of dairy free sour cream with a gold spoon with cashews sprinkled on the surface next to a bowl of apple cider vinegar and half of a lemon

FAQs

Is sour cream healthy? Made with no preservatives or additives, this homemade version is a healthier option than some you will find in the store. It’s always wise to consume in moderation, but don’t be shy when topping your favorite dishes with this delicious sauce!

Can I buy dairy free sour cream at the grocery store? You can! If you are in a pinch, brands like Green Valley, Forager, and Tofutti sell vegan, dairy free versions at your local grocery store, Walmart, Amazon, and Target.

Is this sour cream vegan? Yes, This is vegan! In order to be Vegan, none of the ingredients can be derived from animals. This recipe is compliant with that!

Is sour cream Whole30? This one is, yes! All of these ingredients are Whole30 compliant, so this version is fine to use when doing Whole30!

Other Recipes to Make with Sour Cream

You can use this sour cream substitution as a 1:1 replacement in so many amazing recipes that call for regular sour cream!

Pin This Recipe!

Vegan, paleo, Whole30 dairy free sour cream

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Homemade Dairy Free Sour Cream

This homemade vegan sour cream uses 6 simple ingredients to create the perfect substitute for the classic version. Creamy, tangy, and better than store-bought alternatives! 
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Ingredients

  • 1 cup raw, unsalted cashews, soaked in hot water for 1+ hours
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh lemon juice
  • ¼ cup water
  • sea salt, to taste
  • ½ cup full fat coconut cream, just use the thick part from a can of coconut milk!

Equipment

  • blender

Instructions
 

  • For best results, soak your cashews overnight (You can do a quick soak by pouring over boiling water. They will be soft enough to blend after soaking for 1 hour!).
  • Drain cashews and put into a blender.
  • Add the rest of the ingredients and blend on high for 1 minute until very smooth and creamy. It will be slightly warm after blending.
  • Refrigerate for 1+ hours for best consistency.

Nutrition

Serving: 2tbsp, Calories: 167kcal, Carbohydrates: 8g, Protein: 4g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 6mg, Potassium: 201mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 2mg