Easy 5-Ingredient Vegan Sour Cream: Thick, Creamy, & Tangy!

Discover the secret to making incredibly delicious, thick, and tangy homemade vegan sour cream with just 5 simple ingredients. This plant-based alternative is so remarkably similar to traditional sour cream in taste and texture that you’ll want to use it on everything. Get ready to elevate your favorite dishes, from tacos and chili to creamy dips and dressings, with this easy, dairy-free staple!

For anyone embracing a plant-based lifestyle, finding perfect dairy substitutes can be a game-changer. Cashews, in particular, are one of those miraculous vegan cooking staples that truly transform dishes. If you’ve ever explored my How to Make Cashew Cream guide, you know the incredible versatility of this ingredient. It’s the foundation for so many creamy, dairy-free delights, and cashew whipped cream is just one delicious example. Today, I’m thrilled to share another essential recipe that utilizes the magic of cashews: homemade vegan sour cream.

You might be wondering if a vegan alternative can truly replicate the distinct tang and richness of regular sour cream. The answer is a resounding yes! This plant-based sour cream offers the exact same creamy texture, a delightful tangy kick, and the satisfying thickness you expect. The beauty of cashew cream, and by extension this sour cream, is its neutral flavor profile once blended. You won’t taste cashews; you’ll taste authentic sour cream goodness. This means it seamlessly integrates into all your cherished recipes, instantly becoming a must-have fridge staple.

Why You’ll Fall in Love with This Vegan Sour Cream Recipe

There are countless reasons to make this homemade vegan sour cream a regular part of your kitchen repertoire. Beyond its incredible taste, its simplicity and versatility make it a standout plant-based creation.

• Effortlessly Easy to Make: Forget complicated steps or lengthy cooking times. Making this vegan sour cream is as straightforward as it gets. The main effort involves a little planning for soaking your cashews, then it’s just a quick blend of all the ingredients. Seriously, it’s that simple and takes mere minutes of active preparation!
• Budget-Friendly & Economical: Store-bought vegan dairy alternatives often come with a hefty price tag, making them an expensive addition to your grocery list. By making your own sour cream at home, you can significantly cut down on costs without sacrificing flavor or quality. You’ll be amazed at how much you save while still enjoying all the deliciousness.
• Made with Accessible Ingredients: You won’t need to hunt down obscure or specialized items for this recipe. It calls for only 5 simple ingredients that are readily available in any standard grocery store. This accessibility ensures that you can whip up a batch whenever the craving strikes, without any hassle.
• Incredibly Versatile for Any Dish: This homemade vegan sour cream is designed to be a direct swap for traditional sour cream in virtually any recipe. Whether you need a dollop for your hearty chili, a creamy base for your favorite dip, a topping for loaded nachos and tacos, or a tangy addition to dressings, this recipe has you covered. Its adaptable nature makes it an invaluable asset in your plant-based kitchen.
• Perfect for Health-Conscious Eaters: Controlling what goes into your food is easier when you make it from scratch. This recipe allows you to enjoy a rich, creamy condiment free from dairy, cholesterol, and often the artificial ingredients found in some commercial alternatives. It’s a healthier choice that doesn’t compromise on flavor.

Key Ingredients for Your Homemade Vegan Sour Cream

Creating this rich and tangy vegan sour cream requires only a handful of common ingredients. Each component plays a crucial role in achieving that perfect, authentic flavor and creamy texture. Below are the essential items you’ll need, along with a brief explanation of their purpose:

• Raw Cashews: These are the star of our show! Raw cashews, once soaked and blended, create an incredibly smooth, neutral-flavored, and creamy base that perfectly mimics dairy. While whole cashews work, using raw cashew pieces is often more budget-friendly and blends just as beautifully. Ensure they are unsalted and unroasted for the best results, as any added flavors can alter the final taste.
• Water: Essential for blending the cashews into a luscious cream and achieving the desired consistency. The amount of water can be slightly adjusted based on how thick or thin you prefer your sour cream. Start with the recommended amount and add a tablespoon more at a time if you desire a thinner consistency.
• Apple Cider Vinegar: This ingredient is vital for imparting that classic, sharp tang associated with traditional sour cream. Apple cider vinegar contributes a bright, acidic note that works wonderfully with the richness of the cashews, creating a balanced and authentic flavor profile.
• Fine Sea Salt: A fundamental flavor enhancer. Salt not only seasons the sour cream but also helps to balance the acidity from the vinegar and lime juice, bringing out the overall deliciousness. Using fine sea salt ensures it dissolves easily into the mixture without any grainy texture.
• Lime Juice: Adding a burst of fresh citrus, lime juice provides an additional layer of tang and brightness. It complements the apple cider vinegar beautifully, contributing to a more complex and vibrant sour cream flavor. Freshly squeezed lime juice is always recommended for the best taste. Lemon juice can be used as a substitute if lime is unavailable.

The Essential Step: How Do You Soak Cashews?

Soaking cashews is a non-negotiable step for achieving a truly smooth and creamy vegan sour cream without any gritty texture. This process softens the nuts, making them far easier for your blender to break down into a silky, uniform consistency. There are two primary methods for soaking:

1. Overnight Cold Soak (Recommended): Place your raw cashews in a bowl and cover them with fresh, cold water. Ensure they are fully submerged. Let them soak on the countertop or in the refrigerator for at least 4 hours, or preferably overnight (8-12 hours). This method yields the creamiest results.
2. Quick Hot Soak (When You’re in a Hurry): If you’re short on time, you can quickly soak your cashews. Place them in a heat-proof bowl and cover them with boiling water. Let them sit for about 15-30 minutes. This will soften them enough for blending, though the texture might be slightly less smooth than an overnight soak.

Regardless of the method, always remember to drain the soaking water and rinse the cashews thoroughly before blending. This removes any residual starches and ensures a clean, fresh flavor.

How to Make This Dreamy Vegan Sour Cream

Once your cashews are perfectly soaked, the rest of the process is incredibly simple and quick. You’re just minutes away from enjoying homemade vegan sour cream!

• Combine All Ingredients: Start by adding your drained and rinsed raw cashews, fresh water, apple cider vinegar, fine sea salt, and lime juice to a high-speed blender. A powerful blender is key to achieving that super smooth, professional consistency.
• Blend Until Perfectly Smooth: Secure the lid and begin blending on low, gradually increasing the speed to high. Process the mixture until it becomes completely smooth and creamy. Depending on your blender’s power, this can take anywhere from 30 seconds to 2 minutes. During the blending process, you may need to stop occasionally, scrape down the sides of the blender jar with a spatula, and push the mixture towards the blades to ensure everything is thoroughly incorporated. Continue blending until there are absolutely no cashew pieces or grittiness remaining.
• Taste and Adjust Seasoning: Once blended, taste your homemade vegan sour cream. This is your chance to customize the flavor to your preference. If you desire a tangier sour cream, add a little more apple cider vinegar or lime juice, a teaspoon at a time, and blend again. If it needs more depth, a pinch more salt can make a difference. Adjust until it’s perfect for your palate!

Tips for Success: Achieve the Perfect Vegan Sour Cream

While this recipe is incredibly simple, a few expert tips can ensure your vegan sour cream turns out perfectly thick, creamy, and wonderfully tangy every single time.

• Prioritize Soaking Your Cashews: As mentioned, this step is paramount. Soaking your cashews, especially overnight, is the absolute key to achieving a silky-smooth, completely trace-free vegan sour cream. If you’re in an extreme time crunch, the quick boil method (boiling for about 5 minutes, then rinsing) can work, but the overnight soak truly yields the best results. Always remember to drain and rinse the cashews thoroughly after soaking to remove any starch and ensure optimal flavor.
• Ensure Complete Smoothness: After blending, don’t just assume it’s ready. Use a spoon to scoop out a small amount of the sour cream. Let it slowly drip back into the blender jar. Carefully watch for any tiny bits of cashew or a grainy texture as it falls. If you detect any grit or lumps, turn the blender back on and continue to puree until it’s absolutely velvety. High-speed blenders are best for this, but with patience, most blenders can achieve it.
• Customize with Flavor Boosters: The base recipe is fantastic, but don’t hesitate to experiment with additional flavors! For a Mexican-inspired kick, stir in some chili powder, a pinch of smoked paprika, or a dash of cumin – it’s incredible with jackfruit tacos. For a fresh, herbaceous note, finely minced chives or fresh dill are a wonderful addition, especially when serving with air fryer baked sweet potatoes or a baked potato bar. Garlic powder or onion powder can also add a savory depth.
• Adjust Consistency to Your Liking: If your sour cream is too thick, add water, one tablespoon at a time, blending after each addition until you reach your desired consistency. If it’s too thin, you can try adding a few more soaked cashews (after soaking and draining) and blending again, or simply allowing it to chill in the fridge, as it will naturally thicken slightly as it cools.
• Double the Batch for Convenience: This vegan sour cream keeps exceptionally well in an airtight container in the fridge for up to a week. Considering how versatile and delicious it is, making a double batch is a smart move. You’ll always have a supply ready for quick meals, snacks, or spontaneous culinary creations throughout the week, saving you time and effort.

Creative Ways to Enjoy Your Homemade Vegan Sour Cream

The beauty of this vegan sour cream lies in its incredible versatility. It can be used in all the same ways you’d use traditional dairy sour cream, adding a creamy, tangy dimension to a multitude of dishes. Here are just a few ideas to inspire you:

• Toppings for Hearty Meals: Dollop generously on top of warm bowls of chili, like my comforting vegan pumpkin chili, or any bean and vegetable stew. It’s also a fantastic addition to tacos, burritos, fajitas, and nachos, adding a cooling creaminess that balances spicy flavors.
• Classic Baked Potato Enhancer: Transform a simple baked potato or sweet potato into a loaded masterpiece! Pile it high with vegan sour cream, chives, vegan bacon bits, and anything else your heart desires. It’s also sensational on loaded potato skins.
• Creamy Dips and Sauces: This sour cream is the perfect base for creating luscious dips. Mix it with herbs, spices, and a squeeze of lemon for a quick veggie dip, or use it to enrich salad dressings. You can also thin it slightly with a bit more water or plant milk to create a pourable sauce for grain bowls or roasted vegetables.
• Enrich Soups and Stews: Stir a spoonful or two into your favorite hot soups and stews just before serving. It adds an instant tang and creaminess that can elevate dishes like this butternut squash soup, making them even more satisfying and luxurious.
• A Versatile Spread: Spread it on sandwiches, wraps, or even toast for a tangy kick. It can also be incorporated into savory vegan pancakes or waffles for a unique flavor combination.

How to Store Your Vegan Sour Cream

Proper storage is key to maximizing the freshness and shelf life of your homemade vegan sour cream. Once prepared, transfer the sour cream to an airtight storage container. It will keep beautifully in the refrigerator for up to a week. While it might thicken slightly when chilled, a quick stir will bring it back to its ideal consistency. Unfortunately, freezing is not recommended for this recipe, as the texture can become grainy or separate upon thawing.

More Essential Vegan Kitchen Staples

If you love making your own plant-based basics, here are more recipes to fill your vegan pantry and fridge:

• Homemade Vegan Butter (Nut-Free Option Available!)
• Your Guide to the Best Vegan Dairy Substitutes
• Essential Vegan Egg Substitutes for Baking and Cooking
• The Ultimate Recipe for Vegan Cream Cheese
• How to Make a Vegan Heavy Cream Substitute

I hope you thoroughly enjoy making and using this incredibly versatile and delicious homemade vegan sour cream! It’s a game-changer for so many plant-based dishes, offering that classic tangy creaminess without any dairy. If you give this recipe a try, please take a moment to snap a photo and tag #jessicainthekitchen on Instagram! Your creations inspire me. We’d also be thrilled if you would leave a comment below and consider giving the recipe a rating. Your feedback is invaluable. Thanks so much for being here!

Vegan Sour Cream Recipe

This vegan sour cream recipe is thick, creamy, and tangy—and you only need 5 ingredients! Use it all the ways you use traditional sour cream.

Servings: 8 servings

Prep Time: 3 minutes (does not include overnight soaking)

Cook Time: 2 minutes

Total Time: 5 minutes

Rating: 5 out of 5 stars (from 15 ratings)

Ingredients

• 1 cup raw cashews, soaked in water overnight or boiled for 5 minutes (discard soaking water)
• 7 tablespoons water
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1 tablespoon lime juice

Instructions

1. Blend all the ingredients for the vegan sour cream in a high-speed blender until smooth and creamy. Depending on your blender, this could take anywhere from 30 seconds to about 2 minutes. Remember to stop and scrape down the sides of the blender jar once halfway through to ensure all ingredients are thoroughly combined.

Notes

• To store: You can store this Vegan Sour Cream in an airtight container in the fridge for up to a week.
• *Prep time listed above does not include the essential overnight cashew soaking period.

Nutritional Information (per serving)

• Calories: 90 kcal
• Carbohydrates: 5g
• Protein: 3g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 148 mg
• Potassium: 106 mg
• Fiber: 1g
• Sugar: 1g
• Vitamin C: 1 mg
• Calcium: 6 mg
• Iron: 1 mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting from your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American

Course: Jams, Sauces, Dips & Spreads

Author: Jessica Hylton