It’s about time I shared my vegan sour cream on the blog. I developed this recipe for my cookbook as a dairy-free sour cream substitute. I ended up using it to replace a variety of other dairy-based ingredients: goat cheese, ricotta, even mozzarella and cheddar cheese.
As a dairy eater myself, I was both surprised and pleased to find a non-dairy substitute that I enjoy so much. It’s creamy, rich, and tangy, just like regular sour cream.
In the book, I offered vegan and dairy-free options whenever possible, and this vegan sour cream came in quite useful. I used it to replace the dairy-rich layers in lasagna (page 163), and we mixed it into the enchilada filling for a creamy element (page 148).
It’s a great substitute for the goat cheese in the quinoa-stuffed sweet potatoes recipe (page 144), and it easily replaced the cheese in my beans and greens quesadillas (page 147). I love the regular and dairy-free versions of those recipes!
Watch How to Make Vegan Sour Cream
Vegan Sour Cream Tips
This dairy-free sauce is made with rich and creamy raw cashews, water, tangy lemon juice and apple cider vinegar, salt, and a dab of Dijon mustard for additional complexity and intrigue.
This sour cream is easy to make in a blender. If you have a Vitamix (affiliate link) or Blendtec, or another blender of equal power, you don’t necessarily need to soak the cashews before blending. If you don’t, you will want to soak the cashews for about four hours before using.
Depending on the application, you might want to use this vegan sour cream differently than the ingredient you’re replacing. Since it’s water-based, it will dry out a bit during baking.
For example, if you want to use it in place of mozzarella on a pizza, you might be better off baking the pizza without it, then drizzling it generously on top once it’s out of the oven.
Or, you might want to incorporate some in the dish (like inside enchiladas) and then add an extra dollop once it’s done baking.
This sour cream will thicken up as it chills in the refrigerator. If you’d like a thinner consistency, simply whisk in a small splash of water.
Uses for Vegan Sour Cream
- Regular dairy-based sour cream or crema
- Goat cheese
- Ricotta
- Mozzarella on pizza (drizzle this on top instead)
- Cheddar or Jack cheese in quesadillas
- Cotija or feta on tacos, nachos or tostadas
- Any other instance in which you crave some creamy texture and rich flavor!
I hope this recipe becomes a staple in your repertoire, whether you’re dairy-free yourself, serving dairy-free guests, or simply looking to reduce the amount of dairy in your diet. Please let me know how this recipe turns out for you in the comments!
If you haven’t gotten a copy of my cookbook, Love Real Food, I wholeheartedly recommend it, along with over 475 five-star reviewers on Amazon. Your feedback really means the world to me. ♥
Vegan Sour Cream
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus 4 hours soaking time if needed)
- Yield: 1 cup 1x
- Category: Sauce
- Method: Blender
- Cuisine: Vegan
This vegan sour cream recipe is the best! This creamy dairy-free sauce can also replace goat cheese, ricotta and even mozzarella. It’s easy to make, too. Recipe yields about 1 cup.
Ingredients
- 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender*
- ½ cup water
- 1 tablespoon lemon juice, or more if needed
- 1 teaspoon apple cider vinegar
- Heaping ¼ teaspoon fine sea salt
- ¼ teaspoon Dijon mustard
Instructions
- If you soaked your cashews, drain and rinse them until the water runs clear.
- In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed.
- Taste and add an additional teaspoon of lemon juice if you would like more tang, or additional salt if a more intense flavor is desired. Serve immediately or chill the sour cream for later.
- Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up a bit more as it rests; you can thin it by whisking in a small amount of water later, if necessary.
Notes
Change it up: Add 1 tablespoon nutritional yeast to give the cashew cream a more cheese-like flavor.
*Vitamix note: If you are using the newer wide-base blender container, you’ll need to double this recipe to gain enough traction.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Jessica Ortega
How long does it last in the refrigerator?
Kate
Hi! See the final step. Enjoy!
Cynthia Pedeville
Easy and delish
Kate
Thank you, Cynthia!
Monica
Delicious! We used this on our veggie tacos tonight and we are obsessed. Great recipe, I can’t wait to use it on more dishes in the future!
Natalie
I added a little cup of apple sauce!
Dad Incredible
Does the trick! Great recipe
Jen
This is a game changer, thank you!
Often I’m after a spoonful of sour cream or yoghurt on the side of chilli or curry, but the vegan tubs in the supermarket are too big for someone living alone.
Half of this recipe for me is perfect. And with storecupboard ingredients too. It’s even worked for me in baking recipes! Thanks again, Kate! :)
Susan
This recipe was easy and worked well with vegan “fish” tacos , and the next day on black beans with salsa !
Finn
I can’t find raw cashews anywhere where I live. Only roasted. Any chance those would work?
Kate
Hi! I don’t find they get quite as creamy so I’m not sure if you will achieve the same texture or flavor.
Elisa
I buy mine in bulk on amazon. They come in smaller packages too, though!
Kelly
I used roasted cashews and it turned out great! Super creamy, it wasn’t white though so if you want it white use raw.
LeeAnn
I’ve made this recipe for vegan source cream three times. About to start the 4th, I came on here to ask why mine looks like hummus, not white. I thought I was buying raw cashews, and the only place it says “roasted” in in the fineprint ingredient list. Drats. Glad to know the issue. Taste is fine. Thanks!I
Tammy
Amazon, if that’s an option for you.
Mrs. Millicent
I really wanted this to be delicious, but I didn’t enjoy it at all. Given how expensive cashews are I’ll stick with Tofutti sour cream (doctored with some dijon mustard and horseradish). So sorry.
Kate
I’m sorry you didn’t love this one.
Karen
So sorry but the cashews seemed to make this way too sweet. I tried adding more vinegar, more lemon juice, even some nutritional yeast but nothing helped. I’ve had the same problem with other cashew recipes but I was hoping this would be different. My husband felt the same. I had to throw it all out.
Kate
I’m sorry you didn’t love this one!
Bee
I had the same challenge. I just just half a cup of cashews and half a cup of tofu. Doesn’t matter what kind just adjust the water as you go. That an extra splash of lemon juice and acv and it’s not sweet anymore. Less costly and less calories. Means you can eat more!
SusanMary
I was thinking the same thing about the calories and being a senior. I think that’s a great idea. Both Kate and your recipes sound delicious. Thank you Kate and Bee.
Cindy
Such a waste of food! How can nuts be “so sweet” that the entire dish is rendered inedible? Also, if you’ve had this issue before, then you know cashews taste sweet to you and your husband —yet you did it again just to throw away food? Try a different nut next time, perhaps one people think is slightly bitter.
Certainly doesn’t deserve one star- recipe creator doesn’t control the sweetness of the cashew you’re buying!
Leah
Tried this tonight for some bean burritos. AMAZING. Tastes just like sour cream, seriously.
Tyson
Love this recipe! I’ve used it many times. Bulk raw cashews from Amazon is he way to go. Possible to tweak this to make vegan cream cheese?
Kate
I haven’t tried it, sorry! But this does work in a lot of cheese applications.
Diane Nauertz
Only have white vinegar. Will that work?
Kate
It will be a slightly different flavor, but can be used as a substitute normally.
Beth Johnson
This was a great and easy recipe. Thank you. We used roasted cashews so the color was brown but that didn’t matter. We used it as a topping on our vegan chili and the added creaminess was perfect. I was also pleasantly surprised how quickly I could throw this together! Thank you.
Dena
Oh Kate, this was an epic fail for us! It’s because our food processor didn’t have enough oomph to make it smooth. We even soaked the raw cashews overnight. I miss sour cream so much in this new vegan lifestyle. Someday we’ll invest in a premium blender or processor. Then we’ll try this recipe again!
Kate
I’m sorry to hear that, Dena!
Angie
I used an immersion blender and it worked great
Love this recipe! We use it often. Thanks Kate!
Margie Smith
I have frozen regular cashew cream. Will this one also freeze and not lose it’s texture when it is thawed?
Kate
I haven’t tried it, so I can’t say for sure. Sorry!
Margie Smith
Thanks, Kate for getting back to me!
Kelly Harris
Hi! I’d like to find out if you think this sour cream could be used in a Beef Stroganoff recipe perhaps?
Kate
Hi! I haven’t tried it, sorry.
Kristen
I’ve use a 1:1 cashew to water blended mixture in my mushroom stroganoff and it’s delicious. I just came across this sound cream recipe…looking forward to trying it!
Erin
I followed the recipe to the letter…it was absolutely delicious! Thank you!
Kate
I’m happy you enjoyed this recipe, Erin!
Anne
Just found your recipe. Have you ever tried to blend the mixture with a stick immersion blender? I don’t think my regular blender has enough umph. Thanks
Kate
Hi, I haven’t. I don’t know if you will get the same level of creaminess. If you try it, let me know!
TheStarvingArtist
I actually used roasted (unsalted) cashews for this, since they were what I had on hand…and MAN, was the result tasty!
Ace M
Is this the new container you are referring to? https://www.vitamix.com/us/en_us/Shop/64-ounce-low-profile-container-with-SELF-DETECT
That is the kind that came with mine, would I need to get the 48oz if I don’t want to double the recipe?
Kate
Hi, This one is great or whatever option you will suit your cooking the best.
Angela Cooper
I had everything, but the ‘intrigue’ (dijon) and it came out excellent! Glad I didn’t have to go to the store! Thanks so much!
Rakesh
Tastes nothing like sour cream.
Kate
I’m sorry you didn’t love this recipe, Rakesh.
Laura
Can this sour cream be used in soup to replace the dairy sour cream?
Kate
Hi Laura, I haven’t tried it. It may not combine the same. If you try it, let me know!
Karen
I have made vegan sour cream similar to this recipe and used it in stroganoffs, creamy pastas, etc. It works really well!
Karen
I’ve made this recipe a few times now, and love the texture and the flavour. I use it a lot with my vegan tacos and have also used it as a dip. The first time I made it, I ate most of it before I even got to use it. It’s super yummy.
Tayla
Hey there,
I made this tonight, its definitely not as white and creamy looking as yours unfortunately but I don’t have a good food processor blender. So I did soak my raw cashews for 4 hours like you said
Its in the fridge chilling now so can’t wait to try!
Kate
I hope you like the results, Tayla!
Donna Vogel
Newbie to vegan cooking. Could jarred Artisana Organics Raw Cashew Butter be used as a replacement for the raw cashews? Artisana Organics Raw Cashew Butter is strictly raw cashews with nothing added. I am disabled and this would be much easier.
Kate
Hi, I haven’t tried it with cashew butter so I’m hesitant to say it will work the same. Sorry!
Martha
I made it and it is better than I expected, it is delicious. I used it for a creamy gluten free pasta. Now that I have to cook dairy free or gluten free for my son, this will be part of my cookbook.
Kate Wilkin
How does this recipe freeze?
Kate
I haven’t tried to freeze this recipe so I can’t say for sure, sorry!
Dee Welsh
I made this for veggie tacos and let me tell you, it is amazing! I have a Vitamix, which helps, but I pour boiling water over the cashews and soak awhile too. I’m hooked!
Hannah
This is a very nice recipe! I think it’s not really sour cream taste like, it’s not as fresh and sour, but still it’s something nice. It’s like a bit of a lemony cashew spread :) maybe useful to make variations with like adding some paprika powder, curry powder or, like you suggested, nutritional yeast. Or maybe some beets. Getting inspired here.
Kaiya
Looooooooved this recipe! So easy and bloody delicious!
I was a bit shocked at first, my consistency was a bit runny, but didn’t give up hope!
I added a a handful more cashews, blended through twice more and got the perfect consistency!
I’m a serial giver upper in the kitchen but this recipe made me so glad I kept going! Just keep blending :)
Marina
Wow. Just wow. I mean, I smelled it and had to step away cause it smelled so pungent. Very similar to sour cream! Similar stank. I never leave comments but I’m so impressed with this one, I’ve made it several times and I’m gonna keep using it!
Roger
Excellent recipe. A hand mixer with large stainless bowl is what I’ll be using. Mix in bursts until desired consistency is reached; never continuously. I am allergic to milk; happy to find this recipe. Some recipes out there use almonds: a bad idea: the skins are bitter; removing them is do-able, but too much extra work. Old-fashioned oats can substitute for cashew milk; but not the steel-cut type. Regrettably, the most well-known brand isn’t the best quality. Do a search for “home-made oat milk recipe(s)” = quicker & easier than cashew “milk” and less costly.
Brooke
Best version of cashew sour cream I’ve ever had and I have made ALOT. I’m sure it’s the balance of ingredients but the Dijon mustard is the secret ingredient that takes this to another level. It’s less sweet and more tart. I have experimented with more lemon juice and vinegar to suit my taste , but the mustard is the ticket!!
Kate
I’m glad this one holds up to your standards! Thank you for sharing, Brooke.
Christina
Soaked so now going to cook and make vegan lasagna
Kate
I hope you love it! Thank you for your review, Christina.
Rachelle
This turned out amazing!! I soaked my cashews in hot water for about 10 minutes. I doubled the recipe to use in my vitamix. And I added a touch more lemon juice to give it a more “sour” cream flavor. So while I wouldn’t say it tastes exactly like sour cream, it definitely has the cream/dairy taste and is fantastic for cooking! I used it to tone down a too-spicy chili I made, and quickly realized I can use this in place of cream or coconut milk in other soups, stews and curries. Super excited, I was able to make this from items I already had in my pantry.
Cynthia
Hi Just wondering how your sour cream turns out the color (white) in your picture with the Cashews and Dijon in the ingredients? Thanks Cynthia
Kate
Hi Cynthia, it’s more of a cream color. I think it can depend on the type of dijon you use.
Reba
Hello! I rarely leave reviews and I just HAD to for this recipe! I am obsessed!
I printed this recipe a month ago to go with a vegan tortilla soup. Since then, I have made it at least once a week and it is now one of my refrigerator staples. This sour cream is so easy to make and it is SO versatile too! I made a fresh batch last night and enjoyed it with my Shepherd’s Pie OM NOM NOM NOM
Thanks so much for sharing this recipe. Well done! :)
Kate
Hi Reba! I’m so glad you did. Thank you for your review.
Lori
Taking the plunge to make this for my spinach dip recipe instead of plant based store bought which has a ton of junk in it…. I’m excited! I’ll update after I’m done.
Cecy
Great over chilaquiles!
Kate
I love that idea! Thank you for sharing, Cecy.
Daniel O’Brien
This recipe surpassed my best expectations! It’s white and creamy, just like sour cream. I made it to go into your vegan burrito recipe which is also fantastic. I left out the Dijon mustard because the amount was so small compared with the price of buying a whole jar of Dijon. I don’t miss it because it tastes very much like sour cream. It’s also stable as we’ve been using it for several days and it still looks and tastes fresh. Thanks for the great recipe!
Kate
Hooray! I love when that happens. Thank you for taking the time to review, Daniel.
Keri sands
Amazing. This recipe is super easy to make and has ingredients I always have on hand. It tastes wonderful.
Kate
That’s great to hear, Keri! Thanks for your comment and review.
Karen
Loved your recipe. It was quick, easy and turned out surprisingly great. My family and I had it on homemade GF tacos with a sprinkle of Nutritional Yeast, cherry tomatoes and lettuce. It was the one ingredient that brought everything together. Definitely, I will be making it again and sharing your site. Thank you.
Kate
Thank you for sharing how you made this! I’m glad you loved it, Karen.
Helen
Enjoyed by the whole (including non-vegan) family!
Kate
That’s great, Helen! Thank you for your review.
Annie
Can this be frozen? Hope so, as its in the freezer!
Kate
Hi Annie, I haven’t tried freezing it so I can’t say for sure.
Annie
Can this be frozen? Hope so, as its in the freezer! I found your cookbook at the library, and I loved everything I made. Just ordered a copy!
Kate
I’m glad you love my cookbook! I believe I answered your question in a precious comment you left. Thanks for your review, Annie.
Tia
This was SO GOOD. I did add the additional lemon and salt. My non-Vegan friends were hesitant to try it and astounded at how tasty this was.
Kate
I’m glad you enjoyed it, Tia!
Coulinjo
Isn’t it funny how non vegans are hesitant to try a cashew sauce considering that they’re prepared to eat? I’m hoping for good things – I’m mak8ng it, so far so good!
Laina
I was sooo excited, now so bummed, it tastes exactly like what it is… pureed cashews. It does have a creamy texture, but tastes like whipped cashew butter even after doubling the lemon and apple cider vinegar. I’ll use it to add texture, but not as sour cream replacement, way too sweet.
Kate
HI Laina, I’m sorry to hear you didn’t like this recipe. Did you add the other ingredients?
Debbie Johnson
I’m going to use this recipe for my mushroom stroganoff!
Gina
So maybe this was my fault adding the nutritional yeast (and maybe I added too much) but it didn’t taste like sour cream. HOWEVER, it tastes like nacho cheese and it’s absolutely f’ing delicious. I would say add nutritional yeast if you want to make this into nacho cheese, but I think either way you can’t go wrong. So impressed with this recipe!
Kate
I’m glad you were still able to enjoy it, Gina!
Katrina
Made up the sour creme in my nutrabullet in a few minutes. I added a lot more lemon but could’ve been my lemons weren’t acidic enough. All I can say is I cannot believe I waited this long with a bag of cashews in my cupboard. I’m on my way to making new toppings for my salads and cooked veges along with all the other recipes I’ve seen around (and couldn’t afford a store bought option) thanks for the great recipe :)
Kate
Wonderful to hear, Katrina! Thank you for sharing how you made it.
Judy Emanuel
Hello Katherine!
I came across your site while trying to answer this question: can I create a non-dairy cheese spread from NON-DAIRY sour cream I have purchased from the grocery story?
I found your recipe for sour cream, and your comment that it can easily replace for lasagne cheese filling, ricotta, and other things. So, IM MAKING IT RIGHT NOW- YOUR recipe for sour cream. The only change I’ve made is adding a teaspoon of minced garlic, as I’d like to create a version of Boursin’s Garlic and herb non-dairy cheese spread.
But, what do you think about my idea of using store bought non-dairy bags n place of the cashew recipe?
My name is Judy.
Kate
Hi Judy, I wouldn’t be able to say without trying it. Sorry!
Judy Emanuel
Hello Katherine!
I posted earlier while I was making this recipe. I’m he recipe is finished now. I’m impressed. I needed a non-dairy cheese spread similar to Boursin Herbs and Garlic, which comes in a tub; I love it on crackers, and Boursin has a plant based version, At twice the cost for less amount than the original. It’s great, too. The garlic flavor of the ND version is not as strong as the original version, but I don’t mind.
So today when I went looking for a knock off version, I followed your recipe, then added an extra TBS of apple cider vinegar a pinch of black pepper, and Half a tsp each of herbs. Found these on a knock off recipe for Boursin dairy cheese. It turned out great! I’m sure it will be a bit thicker after refrigeration, and the herb flavors will come through stronger, too. I’m back in business!!
Kate
I’m glad it turned out well, Judy! I appreciate your review.
Candice
Just wondering if you’ve ever tried this recipe with sunflower seeds or have found another substitute for the cashews.
Kate
I haven’t, sorry! I know there are some sunflower seed cream recipes out there. I don’t have one just yet.
Ivy
I have been after good vegan sour cream. Tried many store bought brands abs recipes. I have finally found the one! So easy, I added a touch more mustard and lemon juice. This will be a staple in my fridge. Thanks!
Kate
You’re welcome, Ivy! I appreciate your review. I’m glad you have been enjoying it.
Glenys Bellaney
Made this recipe today, very nice and easy. Thank you
Kate
I’m happy to hear you enjoyed it, Glennys!
Glenys Bellaney
This is delicious, thank you
Kate
You’re welcome, Glenys! I appreciate your review.
Rachel
Easy to make. Tastes great as is. Added onion powder and fresh chives to half the batch. Eager to try the nutritional flakes next time.
Tricia
Hi. Wonderful recipe! I did add 1/4 silken tofu, fresh dill and cucumber and it was the best tzatziki sauce ever!! Thank you!
Kate
You’re welcome, Tricia!
Gabby
I wish I had read the Vitamix note before making this. I had to add a lot of water since I have the wider blender. Do you think there is a way to add that note in the instructions? I bet a lot of people miss it.
Kate
Hi Gabby, thank you for your review and feedback. I can’t guarantee I will change it, but I will review.
Dionne Ross
How long does this keep in the fridge?
Kate
Hi Dionne, please see the final step. Leftovers keep well, chilled, for about 5 days.
Mindy
My new go to sour cream recipe. Used it tonight to make enchiladas suizas. It was easy and tasty. Thank you
Kate
You’re welcome, Mindy! I appreciate you taking time to review.
rick Wilson
Just bought your book !
Rick Wilson – UK
Kate
I hope you loved it, Rick!
Stephanie
This stuff is amazing!! I’ve now used it in place of mayo, salad dressing, sour cream, and Alfredo sauce! The possibilities are endless! And in some cases (mayo for instance) i actually prefer this sauce to the original!
Josephine
This is absolutely amazing, we love the taste and how simple it is to make. Even my non-vegan friends that had it loved it, one even called it heavenly. This is a great base too I’ve been adding herbs and using it as a cracker spread or a dip for my veggies!
Kate
I’m delighted you enjoyed it, Josephine! I appreciate your review.
susan
Made for a version of your fabulous vegan lasagne….and now I’m back just to make to drizzle on my tacos!! So great and so fast. Thickens nicely in 20 min. Added some extra lemon…so great.
Naide
Hi Kate – Do you have any suggestions how to best substitute apple cider vinegar, especially for this sour cream recipe – I cant use it at my house due to an allergy.
(By the way, your cookbook is a staple in my kitchen and a huge source of inspiration converting recipes to a vegan diet!)
Kate
Hi, you could try another vinegar or lemon juice. Let me know what you think, Naide!
Karen
Did you know that you can’t buy raw cashews? I always see that in recipes but what is usually meant a unseasoned lightly roasted cashews. Raw cashews are toxic
Kate
Hi! I can easily get them at my local grocery store. If there are bulk dry goods, you could check there.
Marla
I’ve just made this for the second time today, and it’s great! Since we have a rather basic blender, I soak the cashews. Both my significant other & I thoroughly enjoy it. Thank you!
Kate
You’re welcome, Marla!
Jason
I would love to try this but my little one is allergic to cashews is there another note I can use?
Kate
I know sometimes sunflower seeds can be used instead of cashews. However, I haven’t tried it here. Sorry!
Anita
Can you substitute lime juice for the lemon juice?
Kate
Sure. The flavor will be slightly different but still should take good. Let me know what you think!
JaY
I tried this recipe due to so many rave reviews. I like the smooth texture and ease of making this, but it was cloyingly sweet and not sour. I even tried a different brand of raw, unroasted, unsalted and pre-soaked cashews and same super sweet results… Also doubled the dijon, acv, salt and lemon juice for both iterations, but it did not seem to affect the sweetness! Which was so odd… Is it just my tastebuds?
Kate
I’m sorry to hear that.
Heather Waghelstein
Great recipe. Great texture and flavor. I put it on my vegan burrito bowl so good.
Kate
I’m glad you enjoyed it, Heather! Thank you for your review.
Teresa Morgan
Can you use roasted peanuts instead of cashews
Kate
Cashews will give you the best results. I don’t know how this would work with peanuts without trying it.
Michele
Just wanted to add another glowing review. This whipped up creamy and delicious. I did add a T of extra lemon juice. Just what I needed to add some extra tang and creaminess to soups, by stirring some in before serving, and to replace dairy sour cream in casseroles, cakes, and sauces. Thank you Katie!
Elizabeth
This vegan cashew cream is to die for. I have spread this on flatbread, then added marinara over it, topped with roasted veggies for people who would never eat vegan if they knew what it was, and they raved about it. They kept asking me what was on it that tasted so good. You need to make this for any regular lasagna for those that eat it and they won’t know what hit them. I can’t say enough about how good it is. Thank you for sharing this recipe!!! Elizabeth
Amanda Pratt
We ran out of Dijon Mustard so I used an avocado mayo. Worked well enough to please the kids. They put it in their vegan chili. We do have a vegan mayo too but I used the other this time. Thanks for this post. Very useful.
Lori Andrews
I made this for lasagna so I omitted the Dijon and added fresh parsley, garlic and Italian seasoning. Turned out great.
Kate
I’m happy to hear that, Lori! Thank you for your review.
Cynthia
Hi there… has anyone tried or know that oats can be substituted here for the cashews?
Thanks Cynthia
Kate
I don’t think that will get you the results you are looking for.
Natalia
This is fantastic, thick creamy salty tangy. I don’t really know what regular sour cream taste like, but this is very good.
Kate
Thank you for your feedback, Natalia!
Alondra
How long is it good for? Live this recipe!
Kate
Leftovers keep well, chilled, for about 5 days.
B
This recipe is delicious! So simple. I added a teaspoon of vegan lactic acid (Druid’s Grove is my fave) and it was perfect!
Thank you so much!
Kate
Thank you for sharing, B!
Luna
I’ve made this so many times. I’ve tried a few other, more complicated recipes but this is always better. I do add a bit extra of the tangy elements. This blog is my go-to for any staple item.
Renae S
This is the best of the simple cashew sour cream recipes I’ve tried. I can actually eat it, LOL! I wish it were possible to overwhelm the sweetness of the cashews, but alas, I think that’s too impossible. I added 1 more tbs and 1 tsp of lemon. Thank you, Kate!
WS
I am making a vegan pumpkin cheesecake. Can I use this vegan sour cream for baking?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Chelsea
I’ve made lots of your recipes! A big fan here :)
Unless I need to blend in my Vitamix for 30 minutes, this mixture was not going to smooth out one bit. Lots of chunks almost like curdling. It was worth the try though! Thanks for sharing your content online.
Kate
I’m sorry to hear that. I have made this several times without issue. Were your cashews raw? If they were roasted or older, that could impact your results.
Yosephine Kruse
Vegan Sour Cream
The best ever! I soak the nuts overnight although I have a Thermomix and it comes out ever so smooth. Mine has lasted almost 2 weeks in the fridge – although I could have eaten it all in one hit…
Thanks for sharing this wonderful recipe
Kate
I’m glad you loved it, Yosephine!
Stephanie
Love this recipe! I soaked the cashews for 10 hours as hoping it would help when blending as I have a magimix blender. It was still grainy so put it in a jug and used an immersion blender and it made it smooth :) Didn’t taste like the sour cream I used to eat before going vegan, but it was still so tasty. I added some nutritional yeast and wow it made it even better. I’m serving it at a finger buffet tomorrow. I’ve going to roast tiny salad potatoes, slice each one with a cross, open them up a little bit, put some of this sauce with top with some chopped up little pieces of chive.
Kate
I’m delighted to hear it turned out, Stephanie! I appreciate your review.
Kelly Watson
Thank you so much for this wonderful recipe. My husband told me this is the first vegan thing he has tasted that actually tasted like the correct thing.
Jill Arnold
How on earth are you getting it smooth and creamy? So gritty.
Kate
Hi Jill, Are you using a high powered blender?
Renee
My family and I are changing our eating habits to vegan and this sour cream hit the spot, easy to make and delicious. My daughter even commented that this was the best sour cream she has had. I am looking forward to making more of your recipes.
Thank you
CHERYL H ORENSTEIN
Very Good!! My husband started eating it out of the bowl with a spoon!
Kate
I love to hear that, Cheryl!
Michelle
It. was. WONDERFUL! Such a delicious addition to my vegan burritos.
Thank you so so much!
Nancy Negrini
What ingredients in cashew cream would be a close substitute for yogurt to top on top of your oatmeal?
Kate
I haven’t tried it. If you do, let me know what you think!
Samina
Hi
Just made this recipe to put in my burritos. So quick and easy and tasty! Can I freeze the sour cream? I won’t be able to use it all up in 5 days :(
Kate
I haven’t tried it, sorry!
Heather Waghelstein
Perfection!
Thank you
Kate
You’re welcome, Heather!