Dairy Free Sour Cream Recipe

Y’all this Dairy Free Sour Cream is where it’s at.  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 vegan and paleo 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

This recipe actually came about by accident.  I was trying to make a sauce for another recipe and after I made it, I realized it tasted JUST LIKE sour cream.  So viola! That is the story of this delicious discovery.

Dairy Free Sour Cream

Dairy Free Sour Cream

Prep Time 5 min Serves 1 cup sour cream     adjust servings

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



  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.


Recipe Notes

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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109 thoughts to “Dairy Free Sour Cream Recipe”

  1. I hate to buy a bottle of apple vinegar just to get 2T for his recipe. Is there something I can substitute? I have some apple juice in the frig. Thanks
    1. It really helps contribute to the flavor of this recipe. You can try using white vinegar, but I can't promise it will be the same.
  2. This sounds great! On the same lines of this recipe, have you tried to make vegan yogurt yet? Do the same with the cashews (my recipe called for 1/2 almonds, 1/2 cashews), 1 cup medjool dates, 2-3 cups water, cinnamon and/or vanilla If desired...yum! P.s. There are thousands of uses for apple cider vinegar! I can never keep enough of it!!!
      1. OH yes please do a homemade vegan yogurt recipe! I have to go dairy free for health issues and I am missing my usual greek yogurt and fruit in the morning so much!
        1. I will add it to my list of things to try. I think the flavor of the sour cream is very close to what I remember yogurt to be.
    1. I do have Pinterest sharing buttons. They are at the top and bottom of each post. If you can see them, you can also go to my Pinterest recipe page. http://www.pinterest.com/mywholefoodlife/my-recipes/
  3. This sounds great, however my son is allergic to tree nuts. Do you have any suggestions for a nut-free alternative for the cashews? Thanks!!
      1. Many thanks to Melissa and all her readers and their comments. I am an adult with so many food allergies and health issues exacerbated by certain foods. I can always count on you all to come up with substitutes that I would never have thought of which fit beautifully into my diet! Thanks again!!
  4. I wonder how this would do as a substitute ingredient in a recipe. Will it have the same trade and texture as if you were using regular sour cream? Just wondering.
    1. I'm not sure. I haven't tried using it in a recipe yet. However, I did have a reader make an onion dip for chips using it.
  5. I've always loved sour cream dips but because of lactose intolerance in other members of my family I look for alternatives other than yogurt. I am just not a big fan of yogurt, I like it once in a while but not as a sour cream substitute. I hesitated to look at your recipe, thinking "another yogurt" recipe, but I looked anyway. Thank you, thank you; I use raw organic cashews in a chia pudding recipe that everybody likes and now thanks to your recipe I can make my dips again.
  6. Hey Melissa, do I soak the cashews in the fridge or on the counter? I tried making your ranch dip but I couldn't get a smooth consistency... Not sure if it was the cashews, soaking them in the fridge, or my blender... Thanks!
    1. I soak mine on the counter. How long did you soak yours and what kind of a blender do you have? I was able to get a smooth consistency in my Vitamix. I am sorry yours wasn't smooth. :(
      1. Mine soaked overnight and all day in the fridge... I only have a ninja master food prep and drink maker, I thought it was a pretty good blender but after some research it has barely any power compared to a "professional" blender... Maybe time for an upgrade! I'll try on the counter and see if that makes a difference too. Thanks Melissa!
  7. To the above commenter with the blender question: I usually use a food processor and then give a final whirl in my blender to get a super smooth consistency for more difficult to puree dishes. My blender is not on the same level as a vitamix which is why I use this system. I find it works well - I made the vegan cauliflower "alfredo" sauce that is floating around the web these days with this method and it turned out perfectly smooth.
  8. Hi :) Thank you for a good recipe. I am not a big fan of acv, so this tasted too much for me. Will half the amount or try white vinegar next time.
  9. Do you know where I could find the cashews? Health store or my local supermarket? I can't wait to make this as I'm lactose intolerant and love sour cream so much! Thank you!

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