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Close up of a bowl filled with homemade vegan cashew sour cream

The Best Vegan Sour Cream - is Homemade

Author: Plantbasedredhead
More than just a substitute: This vegan sour cream made from cashews and only 3 other ingredients (incl. water) is dairy-free, easy to make, and delicious.
5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Basics
Cuisine International
Servings 1
Calories 1126 kcal

Useful equipment

Ingredients
 
 

  • 200 g cashews
  • 125 ml cold water (and more water for soaking)
  • 6 tablespoons lemon juice see note
  • 3/4 teaspoon salt

Instructions
 

  • Soak the cashews in water: A few hours (overnight or during the day) in cold water or briefly (approx. 30 minutes) in hot water.
  • Drain the water and pour in 125 ml (4.2 oz or 1/2 cup) of fresh, cold water.
  • Add lemon juice and salt.
  • Blend until the texture is creamy.
  • Chill in the fridge, the sour cream will then become firmer.

Video

Notes

  • Makes about 400 to 450 grams sour cream (approx. 14.1 to 15.8 oz)
  • 6 tablespoons of lemon juice are approx. 1.5 to 2 lemons.
  • If lemon juice alone is too mild for you or you don't have enough lemons, mix it with vinegar (e.g. apple cider vinegar or rice vinegar). Combining the fresh acidity of the lemon juice and the strong acidity of the vinegar creates a more complex flavor profile that comes closer to that of classic sour cream. Try using approx. 4-5 tbsp lemon juice and 1-2 tbsp vinegar.
  • The sour cream can be stored in an airtight container in the fridge for five days.
  • I describe some possible uses in the post itself.

Nutrition

Serving: 1 sour cream according to the recipeCalories: 1126kcalCarbohydrates: 67gProtein: 37gFat: 88gSaturated Fat: 16gPolyunsaturated Fat: 16gMonounsaturated Fat: 48gSodium: 1800mgPotassium: 1414mgFiber: 7gSugar: 14gVitamin A: 5IUVitamin C: 36mgCalcium: 84mgIron: 13mg