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If you’re looking for a vegan sour cream with cashews that actually tastes incredible and performs like real dairy in baking, this recipe was made for you. It’s crafted to match the creamy texture, balanced fat, protein, and tang of classic sour cream.
This recipe is made with dairy-free yogurt for an authentic tangy flavor with live active cultures. Plus, it’s easy to customize based on your timeline…make a quick version that’s ready in a few hours or let it set overnight for the best texture and flavor.
And for more homemade vegan dairy staples, be sure to try my vegan mascarpone, dairy-free buttermilk and vegan yogurt next!
Why You’ll Love This Vegan Sour Cream
Creamy, tangy, and versatile, this recipe works as a dairy-free sour cream substitute in baking and savory recipes.
I recently used it to make some vegan sour cream coffee cake muffins (recipe coming soon) and they were delicious! Here are a few of the reasons we love it and you will too:
Emily’s Recipe Notes:
- Flavor: Tangy, but not overly sour or vinegary
- Texture: Smooth and creamy
- Time: 5 minutes of prep, then chill overnight for the best texture
- Versatility: Add to soups, dollop on tacos, or use in coffee cake and other baking recipes
Why This Recipe Works
Forager’s sour cream has been one of my favorite store-bought dairy-free sour cream substitutes. It uses a blend of coconut cream and cultured cashew milk for a tangy, rich flavor and a texture that’s closer to dairy than most alternatives.
To get there, I looked at both Forager’s ingredient list and the nutrition of traditional sour cream (about 2–3 g protein and 19 g fat per 100 g). From there, I chose ingredients that would mimic those numbers while still being simple and accessible.
The base uses dairy-free yogurt for live cultures, refined coconut oil and coconut cream to match the fat structure, and just the right ratio of water to cashews to create a smooth, creamy mixture that thickens into a spoonable texture overnight.
Per 100 g, the nutrition is nearly identical to dairy sour cream. It has about 200 calories and 19 grams of fat.
Ingredients
Ingredient Highlights & Some Swaps
Raw Cashews
I’m using raw cashews that are soaked in very hot or boiling water for at least 15 minutes (or for several hours). This is the base of the dairy-free sour cream.
When blended with water and chilled, the natural starches help the mixture thicken and create a smooth, creamy base.
Refined Coconut OIl
Adds richness and structure. As it chills, the oil firms up, helping the sour cream set to that classic scoopable texture.
Lemon Juice And Vinegar
I usually stick with lemon juice since the yogurt provides plenty of tang on its own (and gets even tangier overnight). For extra acidity, you can add a splash of white vinegar too.
Coconut Cream
Balances the natural sweetness and flavor of the cashews. Plus it gives the sour cream a velvety texture. Coconut cream works best here, but regular coconut milk will work too.
Dairy-Free Yogurt
I used Kite Hill’s Plain Unsweetened Greek Yogurt, but any plain, unsweetened dairy-free yogurt will work here. The live cultures continue to ferment slowly even in the fridge, which deepens the tang and gives the sour cream its subtle cultured flavor over time.
How to Make Vegan Sour Cream
Exact ingredient quantities are in the recipe card below!
Soak cashews in boiling water for 15-20 minutes, or overnight. Strain and add to a blender with 1/4-⅔ cup of water. I recommend using ⅔ cup water for the best flavor and texture.
Then add vegan greek yogurt, melted coconut oil, lemon juice, coconut cream (if using) and vinegar (if using).
Blend on high until super smooth and creamy.
Transfer to a clean jar. If using 1/2 cup of water refrigerate for at least 2 hours to thicken. If using ⅔ cup water, refrigerate overnight or at least 10-12 hours to thicken.
Ways to Use Vegan Sour Cream
This sour cream holds up just like the dairy version, so you can use it in both sweet and savory recipes.
- Baking: It adds moisture and richness to cakes, quick breads, and muffins. Like classic sour cream coffee cake! (I just tested it in coffee cake muffins, and they turned out divine.) You can also use it in most baking recipes that call for vegan yogurt.
- Soups & Stews: Stir a spoonful into soups or chili for some creaminess. I love it on my vegan potato chorizo stew.
- Pierogis & Stroganoff: It’s great alongside pierogis or dolloped into vegan “beef” stroganoff for that familiar finishing touch.
- Everyday Toppings: Spoon it over baked potatoes, tacos, burrito bowls, nachos, or anything that could use a bit of creaminess.
Some Storage Tips
Store the vegan sour cream in an airtight container in the fridge for up to 5–6 days. It will be fairly loose right after blending, but it thickens significantly as it chills. See below for how the texture will change if using the full ⅔ cup of water:
- After a few hours: It starts to firm up, but will still be a bit soft.
- Overnight: This is when the the texture really transforms. The coconut oil fully sets and the cashew starches hydrate, giving it that rich, scoopable texture.
- By Day 3–4: It may thicken even more as the dairy-free yogurt continues to ferment slowly in the fridge. If it firms up too much, just whisk in a splash of water or dairy-free milk to loosen it back up.
Keep in mind, the flavor will also continue to develop slowly as the yogurt cultures work in the fridge, making it slightly tangier over time.
Tips for the BEST Cashew Sour Cream
- Need sour cream right away? Use just ¼ cup water for a thicker, quick-set version. It will be spoonable right away but keep in mind it will thicken into more of a paste as it chills. It will also have a more ‘cashew-like’ flavor.
- For the best flavor and longterm texture, use ⅔ cup water. The mixture will look thin after blending but thickens into that perfect spoon-able sour cream consistency by the next day.
- Don’t skip the yogurt. It adds tang right away and slowly ferments in the fridge, deepening the flavor over time. Any plain, unsweetened dairy-free yogurt will work.
More Vegan Dairy Recipes
Vegan Sour Cream – Tangy & Creamy
Rate this RecipeIngredients
- ½ cup raw cashews, (75g before soaking) soaked overnight or in very hot water for 20 minutes
- ¼-⅔ cup warm water, see note 1
- ¼ cup full-fat coconut cream, or coconut milk
- 2 tbsp melted refined coconut oil, 30g – see note 2
- ½ cup unsweetened plain vegan yogurt, 150g
- 1 ½ tsp lemon juice, or white vinegar – to taste
Instructions
- Place the cashews in very hot or boiling water for 15–20 minutes (or soak overnight). Drain well, then add them to a blender with your chosen amount of water. See water guide in note 1 below.½ cup raw cashews, ¼-⅔ cup warm water
- Add the remaining ingredients to the blender and blend until completely smooth and creamy. Add extra lemon juice or vinegar to taste. Keep in mind that the sour cream will continue to develop tang as it chills in the fridge.¼ cup full-fat coconut cream, 2 tbsp melted refined coconut oil, ½ cup unsweetened plain vegan yogurt, 1 ½ tsp lemon juice
- Transfer to an airtight jar or container. If using ½ cup water, refrigerate for at least 2 hours. If using ¾ cup water, refrigerate for at least 10 hours or overnight.
Recipe notes
- ⅔ cup water (recommended) – Chill overnight for the best texture, flavor, and closest match to dairy sour cream. Use this version for baking recipes.
- ½ cup water – Chill for about 1-2 hours to thicken; If stored overnight, it will firm up significantly and will need to be thinned before using.
- ¼ cup water – Ready ASAP (sets quickly but may become very thick and paste-like as it chills).
Did You Make This?
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Did You Make This Vegan Sour Cream?
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