Dairy-free Sour Cream

This versatile dairy-free sour cream will enhance the flavor of all of your recipes. Roasted sweet potatoes, zucchini patties, and tacos, are just a few of the foods that always taste better with a bit of sour cream. Just replace the dairy version with this vegan sour cream and you won’t know the difference!00F6DF87-36D2-4E09-8056-A8FEC52B1857

Dairy-free Sour Cream

  • Servings: 4-6
  • Difficulty: easy
  • Print

A healthy and delicious dairy free alternative to sour cream that brings a new level of taste to all your dishes.



  • 1 c. quick-soaked *(see below)* raw organic cashews.
  • ½-¾ c. water, thicker sour cream takes less water.
  • 1 tsp. apple cider vinegar
  • Juice of ½ a lemon.
  • ¼ tsp. or more of Himalayan sea salt, depending on taste.
  • 1 tsp. nutritional yeast

*boil 2 c. water and shut off the stove. Place 1 c. raw cashews in the hot water for and soak for 15 minutes. Rinse off and place on the side.


  1. Add all of the ingredients listed into a bullet-style blender.
  2. Blend them together, stopping at intervals to scrape the sides down.
  3. If the mixture is too course and has a difficult time blending, add more water a little at a time.
  4. Taste the mixture and adjust the salt to your desired taste.
  5. Serve warm or cold over any foods that would normally get cheese, and store the rest in the refrigerator for 1 week.


3 responses to “Dairy-free Sour Cream”

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