When I first turned vegan, I relied heavily on processed daily substitutes like Tofutti cream cheese, sour cream, and vegan cheeses. Back then, I didn’t know making my own was even a possibility, and very easy to do. Now, I hardly ever buy store bought vegan substitutes. If I do, it’s an occasional treat, but to be honest, I’m always disappointed after I have them because now I prefer the homemade ones I make. That is except for Miyoko’s Creamery cheeses. They are phenomenal!
This raw vegan sour cream recipe is super easy to make. All you need is some cashews, lemon juice, apple cider vinegar, water and salt. All staple pantry ingredients, so you can easily whip it up anytime.
The longest part is soaking the cashews. Soak the cashews for 2-4 hours. But if you are short on time, you can cut the soaking time a little. After you have soaked the cashews, drain and rinse well.
Add all the ingredients into the blender and blend until it becomes a smooth creamy sour cream!
Ta-da! Raw vegan sour cream! Dollop it on my lettuce leaf tacos, Chipotle inspired taco salad, taco cucumber boats or whatever else that sour cream would go well with. If I’m not eating raw at night, I like dolloping it on my baked potatoes, or using it in my mashed potatoes. Makes a delicious, silky, and creamy mashed potato! Hope this recipe becomes one of your staples:)
- 1 cup cashews
- ¼ + ⅛ cups water
- 3 Tablespoons lemon juice (about a juice of 1 large lemon)
- 1 Tablespoon apple cider vinegar
- ¼ teaspoon salt
- Soak the cashews for 2-4 hours in plenty of water. Drain and rinse well.
- Add all the ingredients into the blender and blend until smooth.
- Store in the refrigerator in an air-tight container.
I’m excited to try this recipe! Also I was wondering where you got your lid for the jar you put your cashews in to soak and what the lid is called?
Thank you 🙂
Hi Becky,
Thank you so much for your comment! That’s a sprouting lid for mason jars. There’s many sold on amazon but some health food stores carry them too. I like to use it even when I’m just soaking the nuts or seeds not sprouting them too, because it’s easier to rinse and drain. But you can always just use a colander or a sieve too though:)
Hi Mariko!
I’m sorry it has taken so long to let you know I tried your sour cream recipe. I didn’t write down where I got it from, which I make sure I include now so I can give credit to who credit is due/deserves!
YOUR SOUR CREAM IS THE BEST!!! I have been making your sour cream for almost 2 years now.
My niece doesn’t care for acv so I do sub it with more lemon juice when I make it for her.
I’m so happy I found your site again so I could tell you THANK YOU!!! 🤗
I forgot to rate your recipe… I would give it more than 5 stars if I could ❤️
Hi Becky,
I am so sorry to get back to you so late! Thank you so much for your kind words! I am ecstatic to hear that you enjoy the sour cream recipe.
Thank you so much for sharing your feedback with me! I truly appreciate it:))