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5.0 from 18 votes

Vegan Sour Cream without Cashews

I've created the smoothest, creamiest, and perfectly tangy vegan sour cream recipe – no cashew cream, no tofu, and no coconut oil required! This is the ultimate vegan sour cream you've been searching for! Perfect to make your baked potato dreams come true.

Prep Time
5 mins
Chilling time
2 hrs
Total Time
2 hrs 5 mins
Servings: 5 (yield: 2 ½ cup)
Calories: 419 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 cup unsweetened plant-based milk room temperature
  • ¼ cup Unsweetened plant-based yogurt room temperature
  • 1 tablespoon rice vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1 cup sunflower oil vegetable oil, or canola oil
Optional additions for variations:
  • 1 Jalapeño roasted over an open flame and then minced
  • 1 scallion minced
  • 1 clove garlic minced
  • 2 tablespoons minced dill
  • 2 tablespoons minced chives

Instructions

    Cup of Yum
  1. Place the unsweetened plant-based milk into a blender along with the yogurt, rice vinegar, lemon juice, sugar and salt.
  2. While the content of the blender mix at medium speed, slowly drizzle the oil over the course of 60 seconds. Placing the oil into a square container (that you can pour out of the corner from), or a pitcher with a spout helps make pouring easier and less messy.
  3. Once all oil has been added, turn the blender up to high speed and blend the mixture for another 30 seconds until you achieve a smooth and creamy emulsion.
  4. Once your mixture is thick and well-emulsified, use the sour cream immediately, or store under refrigeration for up to three days. It gets a bit thicker once it has chilled for at least 2 hours. Depending on what type of milk you use, it may separate after a couple of days, and require re-blending before use. If you have a choice, soy milk is best for this recipe because it contains lecithin, which helps support emulsification.
  5. If you want a fun flavored sour cream, stir in roasted and minced jalapeño with minced scallions, or introduce an herby dimension with minced garlic, dill, and chives. Get creative!

Notes

  • 🌡️ Temperature Matters
  • 🌡️
  • Make sure your ingredients are hitting the blender at room temperature, especially the plant-based milk and yogurt. This little warmth boost sets the stage for smoother blending and a flawless emulsion.
  • 🚿Pouring Like a Boss
  • 🚿
  • Drizzle the oil into the blender as slowly as you can. A 60-second pour might seem like a lot, but trust me, it's the secret sauce for a perfect emulsion – no separation drama later on.
  • 🕰️ No Vintage Blenders Allowed
  • 🕰️
  • Step away from that relic you found in your grandmother’s attic circa 1975. While you might get away with a subpar blender or even a food processor, the struggle for a smooth emulsion will be real. Opt for a powerhouse blender like Blendtec; they're the true superheroes of blending.
  • ’
  • 🌿 Oil is Essential
  • 🌿
  • Upgrade your sour cream game with a top-tier oil – think high-quality organic sunflower, vegetable, or canola oil. Make sure to give it the sniff and taste test; fresh is non-negotiable. It’s simple: if your oil sucks, your sour cream will suck.
  • ’

Nutrition Information

Calories 419kcal (21%) Carbohydrates 4g (1%) Protein 2g (4%) Fat 45g (69%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 37g Sodium 186mg (8%) Potassium 75mg (2%) Fiber 0.4g (2%) Sugar 3g (6%) Vitamin A 176IU (4%) Vitamin C 3mg (3%) Calcium 79mg (8%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 5(yield: 2 ½ cup)

Amount Per Serving

Calories 419

% Daily Value*

Calories 419kcal 21%
Carbohydrates 4g 1%
Protein 2g 4%
Fat 45g 69%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 37g 185%
Sodium 186mg 8%
Potassium 75mg 2%
Fiber 0.4g 2%
Sugar 3g 6%
Vitamin A 176IU 4%
Vitamin C 3mg 3%
Calcium 79mg 8%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.