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Easy Simple Vegan Sour Cream Recipe with cashews, lemon and vinegar. Use anywhere where you use sour cream. Vegan soy-free Recipe.

Easy Vegan Sour Cream made with cashews, lemon and vinegar. | VeganRicha.com

This is a basic simple sour cream that I use often in recipes like potato salads or to add sour cream swirls in Carrot Cake Ice cream. Adjust the tang to preference. Cashews make a great creamy base for the sour cream. Silken tofu can also be used for a quick sour cream. Add some nutritional yeast or herbs of choice for other flavor profiles. 

Vegan Sour Cream Recipe

5 from 4 votes
By: Vegan Richa
Prep: 1 hour
Cook: 5 minutes
Total: 1 hour 5 minutes
Servings: 1
Course: how to
Cuisine: American
Make your own Vegan Sour cream with soaked cashews and lemon. Easy Vegan Soyfree Recipe. Makes a 1/2 cup cream
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Ingredients 
 

  • 1/2 cup cashews soaked
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon or more lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon raw sugar, optional

Instructions 

  • Soak the cashews for a few hours. Drain and wash.
  • Blend with the rest of the ingredients and a few tablespoons of water until creamy. Taste and adjust tang and salt. Add 1 tsp nutritional yeast for a cheesy flavor profile. Add more lemon juice for tangier cream.
  • I use my nutribullet to make this smaller quantity. If your blender cannot handle the small quantity, double the recipe and blend.

Notes

Nutritional values based on whole recipe

Nutrition

Calories: 373kcal, Carbohydrates: 23g, Protein: 11g, Fat: 28g, Saturated Fat: 5g, Sodium: 589mg, Potassium: 425mg, Fiber: 2g, Sugar: 7g, Vitamin C: 1mg, Calcium: 24mg, Iron: 4.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Easy Basic Vegan Sour Cream Recipe with cashews, lemon and vinegar. Use anywhere where you use sour cream. Vegan soy-free Recipe. | VeganRicha.com

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 4 votes

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8 Comments

  1. Mona says:

    5 stars
    Loved it!

    1. Richa says:

      Thanks!!

  2. Twinkle Doshi says:

    5 stars
    Turned out so good, we had it with your black bean soup…so comforting and cozy for cooler months!!!

    1. Richa says:

      Awesome

  3. Sharita M. says:

    5 stars
    Just made this and had it atop my baked potato with sauteed onions, spinsch and mushrooms. ABSOLUTELY delicious!!! Thus will be my go to receipe for vegan sour cream! Thank you for this, receipe.

    1. Richa says:

      Awesome

  4. Christina G. says:

    5 stars
    Made this last night to have with vegan tacos… YUMMY!
    Doubled all the amounts and added the juice of a whole lemon to get the right level of tang.

    We ate almost all of it! Worth every calorie

    1. Richa says:

      awesome!