Vegan Sour Cream

Liana Werner-Gray

by | Updated: December 4th, 2016

For some people, it’s acidic tomato sauce piled high on spaghetti. For others, it’s hot Indian curry, rich in flavor, but a tad too spicy. We all have favorite foods that we know we should avoid. If dairy is your off-limits food group, your tacos, burritos, potatoes and dips are sadly missing a key ingredient. You’ll need a plant-based, tummy-friendly version of the creamy condiment to ignite your senses in a good way.

Cashew Sour Cream

Vegan Sour Cream

Macros per serving: 119 calories | 9 g fat | 7 g carbs | 1 g fiber | 4 g protein
Makes 1 cup


1 cup Vitacost Raw, Organic Cashews
½ tsp. dill
¼ tsp. salt
3-½ Tbsp. water, or more if needed
1 tsp. apple cider vinegar
Juice of 1 small lemon (no more than ¼ cup)


In a high-speed blender, combine all ingredients and process until smooth.

Liana’s tips:

  1. For nut-free alternative, use hemp seeds, pumpkin seeds or sunflower seeds.
  2. For a creamier sour cream, soak the cashews for 4 hours.
  3. Refrigerated in an air-tight container or jar, this sour cream will last up to 2 weeks.

If you’re hungry for more, download our vegan recipe book.
Shop dairy-free favorites, from creamy milk alternatives to chocolate-rich candy at!