Best Dairy-Free Vegan Sour Cream alternative - (Sweet & Savoury options)

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! 

I created this recipe out of pure necessity. Living in the UK, the options for vegan sour cream are pretty limited—and when you do find one, it’s often packed with palm oil, stabilisers, or a long list of ingredients I can’t pronounce. I wanted something with cleaner ingredients that you can pronounce. Something made from real, whole food ingredients that still delivered that tangy, creamy satisfaction you get from traditional sour cream.

I'm always on the lookout for plant-based swaps that don’t compromise on flavour or texture, this cashew sour cream felt like the perfect solution. It’s simple, versatile, and has become a staple in my kitchen. Whether I’m topping tacos, stirring it into pasta, or using it as a base for dips, it’s one of those recipes I come back to again and again.

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 teaspoon 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

1. 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 ¼ 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 tablespoon white wine vinegar, or Apple cider vinegar (or lemon juice), ½ teaspoon Dijon mustard, and ¼ teaspoon onion powder. Perfect for dolloping on chilli, baked potatoes, or tacos.
• For a Sweet Vanilla Cream: Blend in 2 tablespoon (30ml) pure maple syrup and 1 teaspoon (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 tablespoon (30ml) maple syrup, 2 tablespoon pumpkin purée, 1 teaspoon vanilla extract, and 1 teaspoon 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Here are 5 ways to use this dairy-free sour cream:

1. 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.
2. 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, 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.
3. 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.
4. 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.
5. 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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