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Easy Vegan Sour Cream Plant-Based Recipe

This super easy vegan sour cream is delectably smooth and creamy, a little bit salty, and just sour enough to act as a stand-in for any “real” sour cream. 2a

So easy to make, too. You can whip a batch up in just a minute or two. Use it in any recipe calling for sour cream, like my Best Vegan Cheeseburger Dip recipe, for dips, sauces, or just one its own. I also use it in raw recipes, like this Raw Taco Salad.

Cashews work best because they’re so creamy when blended, but macadamias would work great, too, as would almonds.

Just a bit of lemon juice and salt and you have all the elements that make up sour cream … fat, salt, and sour. It’s not an identical match by any means. It’s not going to fool anyone, but it gets the job done.

Just store in the fridge in an air-tight container for up to three days.

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Easy Vegan Sour Cream

Cuisine Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 1/2 cups
Author Lisa Viger



  1. Blend all ingredients in a high-speed blender until very smooth. Add more water if needed for blending. 

And that’s it. As simple as that!



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XO Lisa


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3 years ago

I love cashew cream!! Seriously i’ll put it on anything…..

Random feedback:
On the homepage of your website the title of the blog post is black, but then the text is a light grey which is really difficult to see or read from a smartphone…! Even just a darker shade of grey would help. The text of the post itself is fine once on that page, it’s just from the homepage that it’s so light

Lisa Viger Gotte
3 years ago
Reply to  Ttrockwood

Thanks for the feedback!

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