Dairy Free Sour Cream
This homemade dairy free sour cream uses 6 simple ingredients to create the perfect substitute for the classic version. It’s creamy, has a tangy flavor, and tastes better than store-bought alternatives! The is the best dairy-free sour cream out there!
TABLE OF CONTENTS
What Makes This Recipe Great
This Dairy Free Sour Cream is a vegan alternative to regular sour cream, and tastes just like the real thing. It’s versatile, easy to use, and a great option for tacos, stroganoff, salad dressing, or a baked potato! Making non-dairy sour cream homemade is SO quick and SO easy. You only need 6 ingredients and a regular blender or food processor 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 cashews: It’s important to make sure these are unsalted to ensure you get the perfect cashew cream. 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 – feel free to use lime juice if using this on Mexican recipes. It tastes great!
- sea salt
Step by Step
- For best results, soak your cashews overnight (or at least 1 hour if you’re short on time). This will ensure that the dairy free sour cream has a smooth texture.
- Drain cashews and put them into a high speed blender.
- Add the rest of the ingredients and blend on high for 1 minute until it has a very smooth and creamy texture. It will be slightly warm or room temperature after blending.
- Refrigerate for 1+ hours for best consistency. It will taste just like traditional sour cream!
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
- Add a dollop of sour cream on top of taco pasta or in these shredded beef taco bowls!
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! Unfortunately different nuts will not work for this creamy vegan sour cream. Blending cashews is a great way to make a creamy sauce for dairy free sour cream.
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 in place of sour cream!
Can I buy dairy free sour cream at the grocery store? You can! If you are in a pinch, there are vegan sour cream brands like Green Valley, Forager, Kite Hill, and Tofutti that sell vegan, dairy free versions at your local grocery store, Walmart, Amazon, and Target. They also make vegan butters and cream cheese using plant-based ingredients! A lot of these products have locust bean gum, gellan gum, guar gum, tapioca starch, natural flavors, and other ingredients that don’t agree with some people. Another perk of making your own homemade vegan sour cream recipes! No weird ingredients or preservatives, no added sugar, and tastes like real sour cream.
Is this sour cream vegan? Yes, This cashew sour cream is vegan! In order to be Vegan, none of the ingredients can be derived from animals. This recipe is compliant with that! It’s perfect for a vegan diet.
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! It is a great vegan substitute.
- One Pot Dairy Free Beef Stroganoff
- Slow Cooker Salsa Verde Chicken Chili
- Creamy Lemon Artichoke Chicken Skillet
- Paleo Meatball Stroganoff
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Homemade Dairy Free Sour Cream
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
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.
Notes
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
- Add a dollop of sour cream on top of taco pasta or in these shredded beef taco bowls!
Nutrition
This recipe was originally posted on October 7, 2021 and updated on October 3, 2023.
