Dairy Free Sour Cream

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

Yields 1 cup sour cream

Dairy Free Sour Cream

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

5 minPrep Time

5 minTotal Time

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  1. Soak the cashews overnight.
  2. Drain and rinse them the next day.
  3. Add the cashews to a blender and blend for 1 minute.
  4. Add in the lemon juice and vinegar and keep blending.
  5. 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

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83 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!

  6. This was the BEST vegan sour cream that I’ve tasted. Based on your previous comment, I only added 1T of ACV…PERFECTION!!!

  7. I’ve made this many times in the past in our old cheap blender and we all love it. But we got a Vitamix for Christmas and this morning I tried to make it for the first time since then, and it was a failure. I could not get it smooth. We LOVE that Vitamix, but it evidently will not work with these nut creams. Any suggestions? What do you use? Thanks!

    1. I use a Blendtec for mine. It has a wider base, so I think it works better. Maybe you need to add a little extra liquid for the Vitamix?

  8. I had the same problem as Beth so next time I’m going to double the recipe to see if this fixes the issue with chunkiness – I did have to scrape down the sides 3-4 times. But a good recipe – thank you very much! I’m going to continue working on this! Do you know if freezing is an option for left over cream?

  9. Any chance you know how much this makes? I’m going to try it with boiling the cashews and using the blend-tec so I can have for supper tonight….

  10. Any idea what the carb count is on this? I know that cashews are the one nut that’s high in carbs, but I also get commercial unsweetened cashew milk that has only one gram of carbs per eight ounce glass.

  11. Just wondering if this substitute works well in cooked/baked recipes? Has anyone tried…any feedback would be appreciated.

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