Basic Vegan Sour Cream

What is it? Vegan sour cream is a dairy-free version of the much-loved condiment. This one is made with only 3 ingredients! And takes 5 minutes. 

Why is this a must-have, basic? Two reasons. 

First, regular sour cream is made with dairy and I’m not going to dive into the problems with dairy (side whisper- inflammation, saturated fat, the whole dairy is for baby cows thing), but you can avoid it and get a vegan version that’s delicious. So why not give it a try !?

Second, vegan versions are fantastic, but you can bring it a step further and make your own. Did I mention IT ONLY TAKES 5 MINUTES! This way, you can control all the additives and avoid the crap in commercial brands. 

Third, I said there were 2, but 3 is obvious – sour cream can be added to anything and it will make everything more delicious! Hallelujah!


  1. On top of baked potatoes
  2. Dollop on soup/stew/chili
  3. Mashed into cooked grains
  4. Drizzled over steamed greens
  5. In burritos, quesadillas, enchiladas (you get it…anything Mexican and amazing)
  6. As a dip for fries and cauliflower wings
  7. As a sauce for buddha bowls
  8. On and on!

Here’s How You Make Basic Vegan Sour Cream

Step 1. Soak the cashews in a bowl of water for 1 to 3 hours. If you have a Vitamix or other high-speed blender, you can get away with less time or no soaking time at all. If you have an older blender, soak for up to 4 hours. 

Step 2. Drain the cashews, add them and other ingredients (see below) to a blender . Blend until smooth. 

Step 3. ENJOY! Keep in the fridge for up to 3 to 5 days. 

And….icing on the vegan cake here, you can freeze this basic vegan sour cream! I usually split the batch in half, use half within 3 to 5 days and freeze the other half.

Basic Vegan Sour Cream

Author : Ashley Madden
Prep Time: 5 mins
Servings: 1 cups
Course: Sauce
Cuisine: American
Keyword: cashews, cheese sauce, sour cream
5 from 1 vote
An essential plant-based sauce!




  • 1 cup cashews soaked for 1-3 hours
  • 1 tablespoon apple cider vinegar
  • ¾ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ½ cup water


  • Drain the cashews, discard the soaking liquid, and add them, apple cider vinegar, Dijon mustard, salt, and water to a blender. Start blending on low and then increase to high and blend until completely smooth. If you don’t have a high-speed blender, soak the cashews for up to 4 hours to help soften them. Transfer to a glass container and use as you wish! You can keep this vegan sour cream in the fridge, in a sealed container for up to 5 days or freeze for later
Keyword cashews, cheese sauce, sour cream
Did you make this recipe? Tag @riseshinecook on Instagram or hashtag it #riseshinecook


  1. Reply

    Dee Dee

    June 12, 2023

    5 stars
    Thank you for this recipe! I’ve tried different vegan sour cream recipes and this is by far the best!

    • Reply

      Ashley Madden

      June 12, 2023

      Thank you so much Dee Dee. This sour cream is a staple in our house, I’m so happy you like it 🙂



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