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    Home » sauces

    Vegan Sour Cream (oil-free)

    Jump to Recipe
    A pot of vegan sour cream surrounded by bowls of chili, with text indicating the sour cream is vegan, easy, and oil-free.

    A savory vegan sour cream that is oil-free and easy to make, featuring just four very basic ingredients you likely have in your pantry. A wonderful topping for potatoes, soups, chili, whatever you like sour cream on!

    Instant Pot vegan chili with greens, polenta rounds, vegan sour cream, and smoky hemp seasoning.

    This simple sour cream is so handy, delicious on savory dishes with its rich flavor and texture. No need to run to the grocery store, where you're unlikely to find a sour cream like this one with just three pantry ingredients beyond water and salt.

    This sour cream goes so well with my Vegan Instant Pot Chili with Greens and our Favorite Guacamole!

    Jump to:
    • Ingredients
    • Equipment
    • Instructions
    • Storage
    • FAQ
    • Related
    • Pairing
    • The Recipe
    • general food safety

    Ingredients

    Just a few simple ingredients creates such a rich sauce!

    Ingredients for making vegan sour cream, including cashews.

    Cashews: They are so wonderful for sauces like this because they are pretty neutral in flavor while being so rich and creamy. Plus, when blended their color is similar to sour cream.

    Lemon juice: The lovely fruity brightness of lemon juice provides a nice amount of sour to this sour cream.

    Apple cider vinegar: The sour note in rounded out with just a little vinegar added.

    Filtered water: Nothing fancy or creamy needed to make this sour cream creamy - you just need water.

    Salt: A bit of salt brings out the flavor.

    See recipe card for quantities.

    Equipment

    I recommend a strong blender so that it can break down the softened cashews to be completely smooth and creamy.

    Instructions

    Once you've soaked your cashews a couple hours (or boiled them until softened) and strained them, it's just a matter of blending the ingredients until creamy. That's it!

    All ingredients for making vegan sour cream placed in a high-speed blender.

    Combine all of the ingredients, including the prepared cashews, in a blender.

    Vegan sour cream made in a high-speed blender.

    Blend, easing up to high, until smooth and creamy.

    Place the sour cream in a container and keep it in the fridge for up to a few days.

    Storage

    Store the sour cream in a sealed container in the fridge for up to a few days.

    I have not tried freezing this yet. If you do, let me know how it goes!

    Tip: Plan your meals for the next few days with this sour cream in mind. Maybe a nice soup or burritos or baked potatoes with steamed broccoli - well, now I'm hungry!

    FAQ

    I forgot to pre-soak the cashews. Can I still make this recipe now?

    Yes, you can cover the cashews with water in a pot and simmer for 20 minutes to soften them instead of soaking them for a couple hours. If you skip trying to soften them, the sour cream will likely be less smooth and creamy.

    Related

    Looking for other recipes like this? Try these:

    • A small bowl of vegan lemon garlic aioli.
      Vegan Lemon Garlic Aioli (oil-free)
    • fresh homemade guacamole
      Favorite Guacamole
    • a jar of creamy vegan cheese sauce
      Everyday Oil-free Vegan Cheese Sauce
    • a jar of homemade enchilada sauce with corn tortillas and a lime
      Quick and Easy Enchilada Sauce

    Pairing

    These are my favorite dishes to serve with sour cream:

    • Vegan Instant Pot chili with greens served up in three bowls surrounded by topping options.
      Vegan Instant Pot Chili with Greens (oil-free)
    • a bowl of vegan oyster mushroom chowder with vegan bacon and other toppings
      Oyster Mushroom Chowder
    • Three plates of vegan enchilada casserole.
      Veggie Enchilada Casserole
    • A close-up view of two bowls filled with homemade vegan potato corn chowder with toppings on a marble surface.
      Easy Homemade Potato Corn Chowder (vegan)

    The Recipe

    Smooth and creamy homemade vegan sour cream in a handcrafted bowl.

    Vegan Sour Cream

    This vegan sour cream has a cashew base and is easy to make! No oil required.
    ______________________
    Plant Diversity: Striving for 30 different plants per week
    The number of plants in this recipe: 1 plant
    5 from 1 vote
    Print Pin Rate
    Course: Topping
    Cuisine: Mexican
    Lifestyle: Vegan, Vegetarian
    Key Attributes: cashews
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Soak Time: 2 hours
    Total Time: 5 minutes
    Servings: 8
    Fiber: 0.54g
    Prevent your screen from going dark

    Equipment

    • strong blender preferably high-speed

    Ingredients

    • 1 cup cashews
    • 1 tablespoon lemon juice
    • 1 teaspoon apple cider vinegar
    • ½ cup water
    • ⅛ teaspoon salt or to taste

    Instructions

    • Soak the cashews in filtered water for at least two hours to soften. Alternatively, you can bring them to a boil and then simmer for 15-20 minutes, until they look swollen and softened.
    • Place all the ingredients, including the soaked cashews, into a strong blender and blend on high for several seconds, until the mixture is very smooth and creamy.

    Notes

    Note: This recipe requires soaking or boiling the cashews in advance; instructions above.
     
    Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

    general food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food that previously touched raw meat
    • Wash hands and ingredients well before using
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More sauces

    • Easiest vegan red lentil bolognese spaghetti on two plates, with one fork twirling noodles.
      Easy Pasta Bolognese with Red Lentils (vegan)
    • A bowl of berry porridge with fresh blueberries, yogurt, and homemade caramel sauce.
      Five Minute Drizzly Vegan Caramel Sauce
    • A bowl of veggie-packed tofu stir fry
      Oil-free Veggie Stir Fry with Tofu
    • a pitcher of strawberry rhubarb compote
      Strawberry Rhubarb Compote

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    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, refined sugar-free, and mostly gluten-free. And so delicious!



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