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Delicious Plant-Based Sour Cream Recipe

Are you ready for a delicious plant-based sour cream recipe?

This recipe was my first intentional jump into the plant-based world. Or more specifically, the world of vegan food.

Truth?

I thought after I tasted it, I’d wrinkle my nose, then trash it.

It would never EVER replace my beloved sour cream!

Welp, I tried!

Surprise Surprise! It was delicious!

plant-based sour cream in bowl on blue cloth

What exactly is plant-based sour cream?

Simply put, it’s a substitute for sour cream, to be used in all the ways you normally use a dairy-based sour cream.

The obvious must be stated: this is NOT sour cream, simply a substitute. A swap, if you will.

Places to use this plant-based sour cream, include (but not limited to):

1: On top of enchiladas, chalupas, and tacos!

2: Dollops on a hearty meat sauce!

3: Baked potatoes (of course)!

4: Small batch potato salad!

5: Mixed in with pasta!

6: As a sandwich spread!

7: Slathered on homemade tortillas!

8: Swirled into any soup!

9: On Hungarian Goulash!

10: ~Your favorite place to use sour cream here!~

You think of a place to use it = USE IT!

What is this versatile concoction, this plant-based sour cream made of?

  • Cashews
  • Water
  • Lemon juice
  • Apple cider vinegar
  • Seasonings of your choice

It doesn’t get much easier, y’all!

Is it a good vegan substitute for sour cream?

Yes!

Vegan = using or containing no animal products.

As you can see from the ingredient list, this recipe is vegan, vegetarian, and plant-based friendly.

Of course, you can buy plant-based or vegan sour cream, too.

But, with such a simple recipe and a good blender, you can make it at home and bypass any processed ingredients.

Clean eating at its best.

Plant-based sour cream is also considered a non-dairy sour cream!

For those of you who are lactose intolerant, this sour cream is ~drum roll, please~ lactose free!

No milk = no dairy!

Use all organic ingredients and you instantly have a organic, lactose-free, dairy-free, plant-based, vegan, vegetarian sour cream!

Whew!

How long does homemade plant-based sour cream last?

You can store it in the fridge for a week, or so.

Just don’t expect it to last a week.

If you’re like us, you’ll use it on ever’thang!

plant-based sour cream in mason jar~ A gentle reminder: OMT! uses Amazon referral links at no cost to you.~

I’m linking the cashews I use at the end of the post, as well as the blender I LOVE and use almost daily: Blendtec

I had the red Vitamix listed below, and while I loved it as well, I have found, for the smaller batches of yums I make, the Blendtec handles those tasks much better.

You decide for you!

NOTE: You do NOT need one of these blenders for this recipe.

Let’s get to the recipe (If you prefer, I have included a printable recipe at the end of the post).

Plant-Based Sour Cream

Looking for a plant-based or vegan sour cream? I got you covered! This recipe is delicious and nutritious!

Ingredients:

1 1/2 cups raw cashews
1 1/2 cup of water
1 tsp freshly squeezed lemon juice (or more to taste – up to 1 Tbsp)
2 tsp apple cider vinegar
Kosher salt to taste

Directions:

1: Place cashews in a shallow dish and cover with water.

2: Place cover over dish and soak cashews overnight.

3: After overnight soak, drain cashews, saving the water.

4: Place cashews, lemon, and vinegar, in a blender.

4: Blend, adding the drained water as needed for consistency, then add salt, if desired.

Notes:

* Keeps for 1 week in fridge.

Optional Additions:

I have added these ingredients (in different combos) to taste, to make a unique sour cream dip. Experiment!

* Minced garlic

* Fresh ground pepper

* Dried minced onion

* Onion powder

* Garlic powder

plant-based sour cream in bowl on blue cloth

Plant-Based Sour Cream

Yield: 2 cups
Prep Time: 10 minutes
Additional Time: 12 hours
Total Time: 12 hours 10 minutes

Looking for a plant-based or vegan sour cream? I got you covered! This recipe is delicious and nutritious!

Ingredients

  • 1 1/2 cups raw cashews
  • 1 1/2 cup of water
  • 1 tsp freshly squeezed lemon juice (or more to taste - up to 1 tbsp)
  • 2 tsp apple cider vinegar
  • Kosher salt to taste

Instructions

    1: Place cashews in a shallow dish and cover with water.

    2: Place cover over dish and soak cashews overnight.

    3: After overnight soak, drain cashews, saving the water.

    4: Place cashews, lemon, and vinegar, in a blender.

    4: Blend, adding the drained water as needed for consistency, then add salt, if desired.

Notes

* Keeps for 1 week in fridge.

OPTIONAL ADDITIONS:

I have added these ingredients (in different combos) to taste, to make a unique sour cream dip. Experiment!

* Minced garlic

* Fresh ground pepper

* Dried minced onion

* Onion powder

* Garlic powder



Nutrition Information:
Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 68Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 39mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 2g

Nutrition information isn’t always accurate.

Plant-based sour cream in bowl

~ A gentle reminder: OMT! uses Amazon referral links at no cost to you.~




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Tricia Olson

Monday 23rd of November 2020

Have you tried it with onion soup mix like the old fashioned onion dip?

Do you have nutritional info?

Im going to try this, can't wait!

Patti Tucker

Monday 23rd of November 2020

The nutritional info is included in recipe card at end of post!

I haven't tried the onion mix, but that sounds amazing!