This is the best dairy-free sour cream recipe! It is so good that you would never know it's also vegan and plant based. It's so easy to make with only five ingredients including cashews and coconut milk. It's the perfect topping for baked potatoes.
Table of Contents
Why you will love this recipe:
- This homemade dairy-free sour cream is so quick and easy to make and is ready in less than five minutes! Just like my easy vegan mascarpone and gluten free dairy free hummus.
- The flavour! This vegan sour cream is so thick, creamy and delicious!
- It can be used in so many ways - just like my healthy honey mustard sauce recipe.
- This dairy-free sour cream substitute is also vegan, healthy, sugar free, soy free, plant based, gluten-free, paleo, lactose-free and Whole30 compliant.
If you like vegan sauces you will also love homemade vegan cheese sauce, dairy-free cilantro lime dressing and vegan buffalo sauce.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- Raw cashews - these form the base of this creamy sour cream. Be sure to use raw cashews and not roasted or salted cashews.
- Coconut milk - this is used to help give this sour cream the perfect creamy texture. I recommend using full fat coconut milk to keep this sour cream as thick as possible. You can also use coconut cream instead of coconut milk to make it even thicker. I do not recommend using almond milk, soy milk or oat milk to make this recipe as they are too watery and give this sour cream a funny taste.
- Apple cider vinegar - is used to help give this recipe that perfect tangy flavour, just like traditional sour cream.
- Freshly squeezed lemon juice - to add a bit more sour flavour to bring it as close as possible to true sour cream.
Recipe variations and add ins:
- You can add a little extra apple cider vinegar, lemon juice or water if you want a slightly thinner texture.
- If you are using this sour cream for Mexican recipes you can use lime juice instead of lemon juice to give it a different taste.
- If you can't have cashews I would use raw pine nuts or raw sunflower seeds instead.
- Feel free to make a double batch or triple batch of this cashew sour cream to have for meal prep or to freeze for later.
How to make dairy-free sour cream:
- Step 1: First, place all the ingredients into your food processor or high-speed blender.
- Step 2: Then blend all the ingredients until they have a smooth texture.
Top tips:
- If you don't have a high-speed blender and want to use a regular blender I recommend soaking the cashews in warm water for 10-15 minutes, draining the water, and then making this sour cream.
- This sour cream will become firm in the fridge. If you want to make it creamy again place it back in your food processor with a little extra liquid (choose from lemon juice, apple cider vinegar or water) and blend it until smooth.
How to serve:
- In place of sour cream in any recipe that calls for sour cream such as casseroles.
- To top your favourite dishes like vegan baked potatoes or air fryer baked sweet potatoes, tacos, nachos, burritos, or as a topping for soups like my vegan zucchini soup and chilis such as my slow cooker blueberry chili.
- As a dip for crackers, tortilla chips or raw vegetables.
- Use it as a substitute for mayonnaise.
Dairy-free sour cream FAQs:
I made this vegan sour cream recipe with cashews and coconut milk as the base but I have seen other recipes use tofu or vegan yogurt for the base as well.
The paleo diet does not allow dairy, so you cannot have regular dairy sour cream on the paleo diet, but you can eat dairy free sour cream if it is made with paleo approved ingredients.
No it is not. Chipotle sour cream is made with 100% cultured cream which is a dairy product, and thus not vegan compatible.
Store any leftover sour cream in the fridge in an airtight container for up to 7 days.
Yes! To freeze it store it in an air-tight container in the freezer for up to 3 months.
Other dairy-free sauces and dips you will love:
Recipe
Dairy-Free Sour Cream
Equipment
Ingredients
- 1 cup raw cashews
- 123 ml full fat coconut milk (the equivalent to 1/2 cup plus 1 tbsp)
- 2 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon sea salt (or more to taste)
Instructions
- Place all of the ingredients into your food processor.
- Blend the ingredients until smooth.
- Serve and enjoy!
Notes
- Depending on your preference, feel free to add more liquid (more lemon juice, apple cider vinegar or water) to give it a thinner texture.
- Store this vegan sour cream in the fridge for up to a week.
- This will become firm in the fridge. Simply add a bit more liquid and blend it again in your food processor to make it smooth.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Steph
Is it helpful to soak the cashews beforehand? Read that in another article and wondered what you thought.
Erin Carter
I only find that necessary if the blender or food processor you have isn't powerful. The soaking just helps soften them