Vegan substitute for sour cream

Vegan substitute for sour cream

I prefer to make my own food, from scratch, and vegan substitute for sour cream is not the exception. It’s much more affordable than store-bought, you can use high-quality ingredients and really know what you put in and what you eat. 

Also, by making in from scratch you avoid preservatives and additives .

There’s a lot of hit and miss vegan substitutes for sour cream in the market. If you make your own vegan sour cream you can add , adjust and take away the ingredients to your taste and preferences.

This recipe is extremely simple and everybody can prepare it. You only need 5 ingredients you probably already have in your pantry and less than 5 minutes to make it. 

The difference between Vegan substitute for sour cream and a regular sour cream

Classic sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.  You need animal’s milk, which is a no-no in any plant based diet.  So,to make this vegan version we’ll use cashews instead and we don’t need  to ferment it. It’s a simple and quick recipe.

It’s so delicious I could eat it with pretty much everything or just spoon it.

Lastly, this vegan substitute for sour cream is much lower in fat than the traditional sour cream as it’s dairy-free and made with cashews, a super healthy source of fat.

Why cashews?

You probably noticed there’s a lot of cashews all over the plant based, vegan recipes. This is because when soaked overnight and them drained, cashews give that familiar creamy texture you can compare to cream cheese or other soft spreads.

Cashews have a mild taste and can flavor them however you want.

They’re a good source of fat and fiber. And because of all those properties they’re so widely used in plantbased diets.

vegan substitute for sour cream
INGREDIENTS:
  • 1 cup cashews (150 g), raw and unsalted
  • 1/2 cup water (125 ml)
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast (optional)
  • 1/4 tsp salt
DIRECTIONS:
  1. Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.
  2. Drain the cashews, discard the water, add all the ingredients to a blender and blend until smooth.
  3. Serve immediately or keep leftovers in a sealed container in the fridge for 3-5 days.

TIPS:

  • Cashews are the best nuts to use when you want yo get a creamy consistency. After you soak then they get soft and creamy and are easy to blend.
  • You can use vinegar instead of the lemon juice. Apple cider vinegar works well.
  • You really need to use a powerful blender to get a smooth and creamy texture. However, if you soak the cashews longer (8-12 hours), your sour cream will have a better texture..but still need a powerful blender to do it.
  • You can also add probiotics to get a cultured sour cream, for your gut biota, but I prefer this version because it’s simpler, quicker and less expensive. And I’m sceptical about added probiotics in general.

This post was sourced from Iosune’s website, Simple Vegan Blog. I often use her recipes because they’re simple, nothing too exotic and healthy. She’s the best!

If you liked what you’ve read, please leave a comment bellow so we can chat some more. Your comment help to push this post so more people can read it and find the info they were looking for.   

You can also find me on social platforms, under the “Rudimental Pantry”..just click that FB icon below and I’ll talk to you soon.

I love hearing from you guys.

Till next time,
Katya

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12 thoughts on “Vegan substitute for sour cream”

  1. Thanks for this recipe, Katya. Even though I am not a vegan, I think that I am going to like this a lot better than traditional sour cream, and it sure looks a lot healthier.

    You say the yeast is optional. I was just wondering if the addition of the yeast is for fermentation purposes, or for taste? I would have thought that the lemon juice and the vinegar would give it the sour taste that the cream needs.

    Reply
    • Hi Michel, nutritional yeast is already a fermented, inactive yeast that is added purely for the taste. Unlike regular sour cream, cashew “sour cream” doesn’t go through fermentation. Lemon juice gives that fresh bite and, weirdly, thickens the mixture.

      Hope this helps,

      Katya

      Reply
  2. Oh I’m super excited because I did not realize that you could get a creamy texture from the soaked cashews.  I eat a lot of nuts, love them (except peanuts which are not good for you), and now I can eliminate another dairy product from my diet,, which I always love doing.  Thanks for sharing this awesome recipe!  Your writing is wonderful and entertaining!  Appreciate you.

    Reply
    • Thank you Babsie, always love reading your comments. Chia seeds get well…slimey when you soak them and I know a lot of people use them to add to the creaminess of many meals like oatmeal, or chia egg (plant based substitute for eggs).

      xo,

      Katya

      Reply
  3. Wow great post! I’m always on the lookout for great vegan products. Why? Because I believe that it helps with my digestive system. I’m starting more and more to think that everyone is lactose intolerant. Don’t get me wrong, real whole milk from an organic farm is some of the best stuff out there, but mostly it’s all processed blah blah blah at the grocer’s. Cashews sound really interesting and I’m definitely going to try your recipe here. I sometimes use Greek yogurt in tacos instead of sour cream. I’m not sure that Greek yogurt is entirely vegan but I do feel like it’s a better alternative most times. Thank you for a great post here.

    Reply
    • Hi Pentrental, if you like to experimenting, cashews make a really good milk as well, and yes, you can make it at home and it’s not difficult 🙂 I believe Greek yogurt is lighter, has less fat and so “fresher “than sour cream but it’s still a dairy product. 

      As for the digestive system, you’re absolutely right. It’s the abundance of fiber in plant based diet  (among the other stuff) that makes your gut bacteria happy and very active. Since I switched to plant based, I have never felt bloated, been constipated and have a very regular number 2 routine 🙂 Plants help.

      Best,

      Katya

      Reply
  4. I’m also a vegan, but not that pure kind of vegan. People refer to us as lacto-ovo vegetarians, under the religious organization called Seventh-Day Adventists.

    I’d like to try also the recipe that you’ve shared in making my own sour creme, the recipe is so simple and I think even novice cook like me can do it, too. My challenge is, where to buy cashew nuts? Can you refer me to a website where I can order cashew nuts and have them delivered to me within this week?

    Reply
    • Hi Gomer, you can order or find cashews in any natural, wholefood store or a bigger supermarket. I don’t know which part of the world you’re from so I can only tell you to google for example “bulk wholefoods online” and see what pops up. In Australia, a really good one is The Source Bulk Foods, in the US is Thrive Market, Trader Joe’s, etc.

      I hope this helps,

      Katya

      Reply
  5. This is exactly what I was looking for because my sister is a vegan. She just asked me if I can get her a vegan sour cream.
    This is a great recipe and easy to prepare. I have a powerful food processor and I have all the ingredients for the vegan sour cream.

    My sister is going to love it. Thank you for sharing the recipe.

    Reply
    • Hi Christine, perfect, I’m glad you’ll put it to good use. Your sister will love the creaminess, and it goes well with everything: morning toast, baked potatoes, roasted veggies, burgers, as a dip…mmmmm, so good!

      xo,

      Katya

      Reply
  6. Ah the mighty cashew isn’t there anything they can’t do!  The excellent recipe that I’m going to try tomorrow after I’ve completed my shopping.  Does it matter what Apple Cider vinegar I use?  I have this organic cider with the mother in it, do you think that will work?

    Do you have any recipes for a vegan cheesecake? I’m cutting out all dairy but I loves me my cheesecake. 

    Reply
    • Ohhh, cheesecake! I’m still in search of the good recipe and I promise, as soon as I find it I’ll let you know. The thing is, every recipe I tried the cake collapses in the middle..I’l find it though, it’s my little project as well 🙂

      Yes, absolutely, cider vinegar with mother will work just fine, it’s even more natural than a regular store bought stuff. If it’s really cloudy you can sift it or filter it in some other way to avoid particles get in your sour cream. Beside that, you’re good to go.

      Best,

      Katya

      Reply

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