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    Home » Dip, Dressing, & Spreads » Vegan Cashew Sour Cream

    Vegan Cashew Sour Cream

    Published: Oct 16, 2019 · Modified: Apr 25, 2021 by Kaylie Grace · 6 Comments

    This post may contain affiliate links. Read the affiliate disclosure here. 

    Jump to Recipe·Print Recipe

    This vegan cashew sour cream is a smooth, creamy, tangy spread. It requires just 5 ingredients and is ready in under 30 minutes. You won’t even be able to tell it’s dairy-free. Enjoy it on vegan chili, sandwiches, burrito bowls, salads, and more!

    a wooden spoon scooping vegan cashew sour cream out of a white ramekin surrounded by lemons, dill, and cashews

    What is vegan sour cream made of?

    This particular recipe is centered around soaked cashews. This is my favorite way to make vegan sour cream because it creates a deliciously creamy texture! The ingredients include:

    • Cashews
    • Water
    • Lemon juice
    • Nutritional yeast
    • Apple cider vinegar
    • Garlic powder
    • Salt

    How to Make Vegan Cashew Sour Cream

    For the full recipe, scroll down to view the recipe card below.

    Let’s take a look at the 3 simple steps involved in creating this dairy-free sour cream.

    1. First, bring 3 cups of water to a boil.
    2. Second, place cashews in a bowl. Pour the boiling water over the cashews. Soak for 20 minutes. After, drain the water.
    3. Next, add the soaked cashews, water, lemon juice, nutritional yeast, apple cider vinegar, garlic powder and salt to a high-speed blender. Blend the ingredients together until completely smooth, scraping down the sides of the blender as needed.
    water, nutritional yeast, nondairy yogurt, and cashews inside a vitamix blender

    How long does vegan sour cream last?

    This vegan sour cream will last for up to 1 week in the refrigerator. Be sure to keep it stored in a mason jar or another airtight container. To make the sour cream last even longer, store it in the freezer for up to one month.

    vegan cashew sour cream inside a glass jar surrounded by dill, lemon, and cashews
    sour cream inside a white bowl surrounded by lemons, cashews, and dill

    Kaylie’s Tips:

    • Do not skip the soaking process! You may be tempted to skip ahead and just add all of the ingredients to a blender. However, soaking the cashews is an essential step for achieving a smooth, creamy texture. The cashews will retain the hot water and become plump in size. This is greatly beneficial during the blending process.
    • Do not omit the lemon juice, apple cider vinegar, or nutritional yeast. These are key ingredients that contribute to the sour, tangy, slightly-cheesy flavor.
    • What goes well with vegan sour cream? Pretty much any savory recipe! I love adding it on top of my vegan sweet potato black bean chili or vegan tempeh chili. It’s also great in sandwiches, burritos, burrito bowls, salads, and soups. Also, try adding fresh dill to the vegan sour cream for extra flavor.
    a hand holding a wooden spoon scooping vegan cashew sour cream out of a white bowl

    More healthy vegan dips and spreads:

    • Vegan Chipotle Aioli
    • Best Guacamole Recipe (Easy & Healthy)
    • Roasted Garlic Hummus
    • Vegan Nacho Cheese
    • Cashew Cream Sauce
    • Easy Vegan Pesto
    • Roasted Red Pepper Hummus
    • Green Pea Hummus

    If you try this Vegan Cashew Sour Cream, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

    Print
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    a wooden spoon scooping vegan cashew sour cream out of a white ramekin surrounded by lemons, dill, and cashews

    Vegan Cashew Sour Cream

    ★★★★★ 5 from 2 reviews
    • Author: purelykaylie
    • Prep Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 1.5 cups 1x
    • Category: Dip, Dressing, & Spreads
    • Method: Blend
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    Description

    This vegan cashew sour cream requires just 5 ingredients and is ready in under 30 minutes. Enjoy it on top of vegan chili, sandwiches, soup, burrito bowls, salads, and more. It’s easy, creamy, and delicious! 


    Ingredients

    Scale
    • 1 cup raw cashews
    • ⅓ cup water
    • 2 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • 1 tsp apple cider vinegar
    • ½ tsp garlic powder
    • ½ tsp salt

    Instructions

    1. Bring 3 cups of water to a boil. 
    2. Place raw cashews in a bowl. Pour boiling water over the cashews and soak for 20 minutes. After, drain the water completely.
    3. Add all ingredients to a high-speed blender. Blend until smooth and creamy, scraping down the sides of the blender as needed. 
    4. Transfer sour cream to a mason jar or airtight container. Store in the refrigerator. 

    Notes

    • The sour cream should keep fresh for 1 week in the refrigerator. 

    Nutrition

    • Serving Size: 2 tbsp
    • Calories: 59
    • Sugar: 0.5g
    • Fat: 4g
    • Saturated Fat: 0.5g
    • Carbohydrates: 3.5g
    • Fiber: 0.5g
    • Protein: 2g

    Keywords: vegan cashew sour cream, cashew cream dip

    Did you make this recipe?

    Tag @purelykaylie on Instagram and hashtag it #purelykaylie

    This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!

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    Reader Interactions

    Comments

    1. Cindy

      March 18, 2021 at 2:17 pm

      This faux sour cream is yummy!! I will be using this recipe again!!

      ★★★★★

      Reply
      • Kaylie Grace

        March 18, 2021 at 7:04 pm

        Thank you, Cindy! I’m so glad you enjoyed it! 🙂

        Reply
    2. Jennet

      January 15, 2021 at 7:08 pm

      Can you freeze it?

      Reply
      • Kaylie Grace

        January 16, 2021 at 9:01 pm

        Hi, Jennet! I have not tried freezing it, but I am sure it would work. Just make sure you let it thaw completely before enjoying, of course!

        Reply
    3. Kailey

      May 20, 2020 at 2:25 pm

      so. good. I’ve never made sour cream before and I’m glad this is this first recipe I tried, because I’ll never need to find another! I had to sub ACV with red wine vinegar, so I’ll have to try the ‘right’ way next time I make it!

      ★★★★★

      Reply
      • Kaylie Grace

        May 20, 2020 at 6:55 pm

        So glad you enjoyed it, Kailey!! 🙂

        Reply

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    Hello, I’m Kaylie!

    Welcome to the Purely Kaylie kitchen! I share plant-based recipes with simple, healthy ingredients. Whether you’re vegan or not, take a look around. There’s something here for everyone to enjoy! About Kaylie →

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