Dairy Free Sour Cream

Print Friendly

Many people are moving away from dairy these days.  Maybe because so many kids these days cannot tolerate it.  My own daughter is allergic to dairy.  It makes her skin break out.  Sure there are dairy free sour cream products on the market, but those are usually soy based.  Since most soy in this country is GMO, I thought I would come up with my own dairy free sour cream recipe.  This is also a vegan sour cream recipe!  It’s super easy to make too!  In addition to this recipe, I also have a dairy free cheese sauce and a dairy free ranch dressing.

Dairy Free Sour Cream - My Whole Food Life

Dairy Free Sour Cream

Dairy Free Sour Cream

Rating: 51

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 cup sour cream

Dairy Free Sour Cream

A dairy free, soy free sour cream made from real ingredients!



  • Soak the cashews overnight.
  • Drain and rinse them the next day.
  • Add the cashews to a blender and blend for 1 minute.
  • Add in the lemon juice and vinegar and keep blending.
  • Lastly, add in the water and salt. Blend until it's smooth.

This sour cream should keep in the fridge for a couple weeks. I haven't tried freezing it yet. If the consistency is a little thick, you can add a little more water until you reach a desired consistency.


Dairy Free Sour Cream - My Whole Food Life P

63 thoughts on “Dairy Free Sour Cream

  1. Melissa, this is incredible!! The rest of my family who eat dairy – never knew!! My husband absolutely loves this. I use it on sauteed swiss chard, curried lentils, stuffed potatos…you name it!! Thank you!!

    1. I soak mine in a large mason jar. Just fill it with water and cashews, cover and let it sit on the counter.

  2. I made this today & it doesn’t necessarily taste like sour cream but has an addictive satiating quality to it. I wish my blender did a better job of making it creamier. It is a good sub for sour cream but don’t have the expectation that it tastes exactly like it.

  3. I know to use raw cashews for the recipe. I was told it was not necessary to soak but I believe soaking gets rid of some of the phytic acid and helps the cashews to process to a smoother consistency. I am excited to try this recipe and thank you for all you do!

      1. I love your sour cream recipe. It tastes fabulous on pork verde. Can’t wait to try it with other dishes. Thank you so much!

  4. Hi, Melissa!! I made this recipe yesterday and it’s great, BUT, I don’t know why there is a bit of an ACV after taste in my sour cream (I followed instructions to a tee!), almost a bit too much that will overshadow the cashew taste. I still enjoy it but was wondering if there’s any way I could smooth it out? Thank you!
    I am from Argentina, btw, and I looooove your recipes!!! :)

  5. im wanting to try this recipe. My son is allergic to milk. I normally use Greek yogurt instead of sour cream. My question can this sour cream be used in place of sour cream for cooking or is it mainly meant as a topping or addition to recipes such as ranch dressing!

Leave a Reply

Your email address will not be published. Required fields are marked *