Go Back
+ servings

Homemade Dairy Free Sour Cream

This homemade Dairy Free Sour Cream uses 6 simple ingredients to create the perfect substitute for regular sour cream. Creamy, tangy, and better than store-bought sour cream alternatives! 
5 from 1 vote
Leave a Review »


  • 1 cup raw, unsalted cashews, soaked in hot water for 1+ hours
  • 1 tbsp apple cider vinegar
  • 2 tbsp fresh lemon juice
  • 1/4 cup water
  • sea salt, to taste
  • 1/2 cup full fat coconut cream, just use the thick part from a can of coconut milk!


  • blender


  • 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.


This sour cream can be made in advance and stored in the refrigerator for up to 1 week.


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