Here’s a recipe for the best Dairy-Free Vegan Sour Cream alternative – that brings all the tang and texture of classic sour cream—minus the dairy!
In the UK grocery stores, there aren’t very many vegan sour cream brands, so you end up having to use yogurt or vegan creme fraiche, and these are sometimes filled with things like palm oil, emulsifiers and fillers. I don’t know about you, but I prefer more natural flavours and ingredients where possible. I’m always on the hunt for vegan alternatives and ways to replicate dairy staples using whole food plant-based ingredients, and this cashew-based sour cream has quickly become a go-to in my kitchen.
It’s made from simple ingredients, its thick, smooth, and versatile enough to use in everything from tacos to creamy pasta dishes. Plus, with just a handful of ingredients, it’s as simple as it is satisfying, and dare i say it, it rivals its dairy counterparts. The full recipe is at the bottom of this post.
In this vegan sour cream recipe, I’ve included a few options so you can customize your dairy-free sour cream based on how you plan to use it. Whether you’re after a light, pourable consistency for dressings and soups or a thick, rich cream for topping tacos and baked potatoes, there’s a version here that’s just right. You can also add a few extra ingredients to enhance the flavor, like a touch of yogurt for tang or even spices for a seasonal twist. It’s all about making it your own!
Choosing Your Cashew Amount
For lighter, pourable cream (similar to light coconut milk): Use ½ cup (70g) cashews.
For thicker, richer cream (closer to full-fat coconut milk or heavy cream): Use 1 cup (140g) cashews.
Ingredients
80 – 140g raw cashews (amount depends on desired thickness) Cashews are the base of this dairy-free sour cream. When soaked and blended, they become ultra-creamy and create a texture that’s naturally thick and smooth, closely resembling traditional dairy cream.
240ml water, plus more for soaking. Essential to create the creamy texture when blending the cashews, but it also allows you to control the consistency of your sour cream. The water used in the blending stage turns the cashews into a smooth cream, while soaking water is discarded after it softens the cashews.
¼ tsp sea salt. Salt enhances the flavour, giving the cashew cream a savoury base that closely mimics the taste of dairy sour cream. It balances out the natural sweetness of cashews and brings out the subtle tang of added acids like vinegar or lemon juice in variations. Adding salt during blending ensures it distributes evenly throughout the cream.
Basic Instructions
Soak the Cashews Start by soaking your cashews! I like to pour boiling water from my (tea) kettle over them and let them sit for about 5 minutes. If you have a regular blender, go for a longer soak—about an hour—to make them extra soft for blending.
2.Drain and Blend until smooth. Drain the cashews and add them to a high-speed blender with 1 cup (240ml) fresh water and salt. Blend on high until completely smooth—this should take about 1 minute. If the mixture isn’t smooth enough, add a splash more water and blend again.
3.Adjust Texture as Needed You can always thin out your cream by adding water in small increments. If you’re not sure how thick you want it, start with the thicker option and add water until it reaches your desired consistency.
4.Optional: Stir in plain yogurt for extra tang For that next-level creaminess and tang, transfer the cashew mixture to a bowl and fold in 1/4 cup of unsweetened non-dairy yogurt. This step gives the sour cream a lighter texture and a tangy kick, bringing it even closer to regular sour cream.
Best Dairy-Free Vegan Sour Cream Alternative, Flavour Variations:
This cashew base works as a blank canvas for flavor! Here are some ideas:
For a lightly tangy Sour Cream, similar to the tangy flavor of dairy products. : Add 1 tbsp white wine vinegar, or Apple cider vinegar(or lemon juice), ½ tsp Dijon mustard, and ¼ tsp onion powder. Perfect for dolloping on chilli, baked potatoes, or tacos.
For a Sweet Vanilla Cream: Blend in 2 tbsp (30ml) pure maple syrup and 1 tsp (5ml) vanilla extract. This version is ideal for desserts, from topping fruit to adding a creamy finish to cakes.
For a Autumn / Fall-inspired Pumpkin Spice Cream: Add 2 tbsp (30ml) maple syrup, 2 tbsp pumpkin purée, 1 tsp vanilla extract, and 1 tsp pumpkin pie spice. Try it with oatmeal, pancakes, or as a unique pie topping.
Recipe Tips & Tricks
Blending Tips: Use a high-speed blender to get a velvety-smooth cream. Make sure there’s enough volume (1 ½ cups minimum) to allow the blades to fully blend the cashews.
Storage: Store leftovers in a sealed airtight container in the fridge for 3-4 days. Freezing might work, though the cream is best fresh.
Uses: This cream is perfect for replacing coconut milk or heavy cream in savoury dishes, desserts, or even lattes. It won’t work for whipped cream, but it shines anywhere a creamy texture is welcome!
Add Water Gradually- Start by adding a tablespoon of water at a time, blending or stirring well between additions until you reach the desired consistency. Adding small amounts helps avoid thinning it out too much.
Use a Mild Acid – If you want to thin the sour cream while boosting its tang, add a little more lemon juice or vinegar. Just ½ teaspoon at a time should do the trick without overpowering the flavour.
Blend Again – Sometimes, the sour cream thickens as it sits, especially after refrigeration. Give it a quick blend or whisk to restore some creaminess, then adjust with a splash of water if needed.
Warm It Slightly – If it’s very thick after being stored in the fridge, allow the sour cream to sit at room temperature for about 10 minutes. This can soften it slightly, making it easier to stir and adjust the texture.
Storage tips:
Portion in Small Amounts Freeze the sour cream in ice cube trays or silicone moulds for easy, individual portions. Once frozen, pop the cubes out and store them in an airtight container or freezer-safe bag. This way, you can thaw only what you need without defrosting the whole batch.
Use Freezer-Safe Containers If you prefer freezing in larger amounts, use small, freezer-safe jars or containers. Leave about 1 inch of space at the top to allow for slight expansion as it freezes.
Defrost in the Fridge For the best texture, thaw the cashew sour cream overnight in the fridge. Stir well once thawed to restore its smooth consistency. You might notice some separation, but a good stir will bring it back together.
Re-blend if Needed If the texture seems grainy after thawing, try giving it a quick blend or whisk to make it smooth and creamy again.
Use Within 1-2 Months For the best flavour and texture, use frozen cashew sour cream within 1-2 months. It’s safe beyond that but may lose some of its creamy texture over time.
Following these tips will help your cashew sour cream maintain its flavour and smoothness, so it’s just as delicious after freezing as it is fresh!
Here are 5 ways to use this dairy-free sour cream:
Vegan Tacos and Burrito Bowls Dollop this cashew sour cream on tacos, burrito bowls, or even nachos. It adds a creamy, light tang to contrast to spicy fillings and crisp toppings, making each bite more flavorful and satisfying.
Creamy Pasta Sauces Stir a few spoonfuls into tomato-based or pesto pasta sauces for extra creaminess without dairy. It can balance acidic tomato flavors or add body to pesto, creating a luscious, velvety sauce that clings to pasta beautifully. Alternatively, Blend the sour cream with garlic, nutritional yeast, and a little vegetable broth to create a rich, creamy sauce for pasta. It’s a simple way to make a dairy-free alfredo-style dish.
Baked Potatoes or Sweet Potatoes Replace traditional sour cream with this cashew-based version on baked potatoes or roasted sweet potatoes. It’s delicious with a sprinkle of chives, green onions, or even a dash of hot sauce for a satisfying plant-based topping.
Dairy-Free Dips and Dressings Use this sour cream as a base for creamy dips or salad dressings. Try blending it with fresh herbs, lemon juice, and garlic for a ranch-style dressing or mix with avocado and spices for a quick, dairy-free dip that pairs well with veggies, chips, or crackers.
Veggie Burgers: Spread it on veggie or bean burgers as a delicious, creamy condiment. It adds moisture and a tangy kick of sour cream, balancing out the savoury toppings like lettuce, tomato, and pickles.
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Here’s a simple, creamy recipe that brings all the tang and texture of classic sour cream—minus the dairy!
Ingredients
Scale
80 – 140g raw cashews (amount depends on desired thickness)
240ml water, plus more for soaking.
1/4 tsp sea salt.
Instructions
Soak the Cashews Start by soaking your cashews! I like to pour boiling water from my (tea) kettle over them and let them sit for about 5 minutes. If you have a regular blender, go for a longer soak—about an hour—to make them extra soft for blending.
Drain and Blend until smooth. Drain the cashews and add them to a high-speed blender with 1 cup (240ml) fresh water and salt. Blend on high until completely smooth—this should take about 1 minute. If the mixture isn’t smooth enough, add a splash more water and blend again.
Adjust Texture as Needed You can always thin out your cream by adding water in small increments. If you’re not sure how thick you want it, start with the thicker option and add water until it reaches your desired consistency.
Optional: Stir in plain yogurt for extra tang For that next-level creaminess and tang, transfer the cashew mixture to a bowl and fold in 1/4 cup of unsweetened non-dairy yogurt. This step gives the sour cream a lighter texture and a tangy kick, bringing it even closer to regular sour cream.
Blending Tips: Use a high-speed blender to get a velvety-smooth cream. Make sure there’s enough volume (1 ½ cups minimum) to allow the blades to fully blend the cashews.
Storage: Store leftovers in a sealed airtight container in the fridge for 3-4 days. Freezing might work, though the cream is best fresh.
Uses: This cream is perfect for replacing coconut milk or heavy cream in savoury dishes, desserts, or even lattes. It won’t work for whipped cream, but it shines anywhere a creamy texture is welcome!
