Go Back
+ servings
Dairy Free Sour Cream (Vegan, Paleo, & Whole30)

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! 
Course Sauces/condiments
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 people
Calories 167kcal
Author Mary Smith



  • 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!


  • 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.


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