Vegan Sour Cream (Crema Mexicana)

This vegan sour cream (aka crema) is rich, creamy, and tangy, made with just a few wholesome ingredients. It takes minutes to make and is perfect as a topping for chilaquiles, enchiladas, tacos, y mucho mas! This version features Organic Peach Cider Vinegar by Fresh Press Farms for a naturally bright flavor twist.

This vegan sour cream is more like Mexican crema! Unlike thick and tangy American sour cream, authentic Mexican crema has a silkier, more pourable consistency with a milder tang and a hint of natural sweetness.

It’s traditionally used to drizzle over tacos, enchiladas, or soups, adding a smooth, creamy finish without overpowering the dish. This vegan version is made with cashews, making it the perfect dairy-free alternative for your recetas favoritas.

Why You’ll Love This Recipe

This plant-based sour cream is a game-changer for anyone looking to enjoy a dairy-free lifestyle without compromising flavor.

• Made with 5 simple ingredients
• Ultra-creamy and tangy
• Super easy to prepare
• Perfect for Mexican recipes
• Made with Fresh Press Farms Peach Cider Vinegar
• Very close to authentic Mexican crema

This recipe is proudly sponsored by Fresh Press Farms. Their Peach Cider Vinegar adds a fruity, complex tang with a touch of sweetness that elevates this vegan sour cream to the next level. It’s a fresh alternative to traditional apple cider vinegar with the same gut-friendly properties and more nuanced flavor.

What Is Vegan Sour Cream Made Of?

Traditional sour cream is made from cultured dairy cream, but this vegan version uses soaked cashews as a base. When blended with vinegar, lemon juice, and seasonings, cashews transform into a luxuriously smooth and tangy cream.

Ingredients and Substitutes

• Cashews: Raw, unsalted cashews are best for this recipe. You must soak your cashews in order to achieve the perfect creamy texture. Soak overnight in room temperature water or in boiling hot water, covered for 30-45 minutes. Substitute: If you don’t like cashews or don’t have them in stores, try skinless-slivered almonds OR silken tofu as an affordable alternative. If using silken tofu, add 1-2 tablespoons of olive or avocado oil to replace the healthy fats from the cashews.
• Peach cider vinegar: This provides the slight tanginess of sour cream that we enjoy. Alternatives include apple cider vinegar or fresh lemon juice.
• Garlic cloves: For this specific recipe, 1-2 garlic cloves should be more than enough, as sour cream is not supposed to taste super garlicky.
• Salt: Everyone’s tastebuds are a bit different, so make sure to taste as you go and adjust salt to your liking.

How to Make it

1. Soak the Cashews: Soak raw cashews in hot water for 15–20 minutes or overnight in cold or room temperature water. Drain before blending.
2. Blend: Add soaked cashews, water, Organic Peach Cider Vinegar, salt, and garlic (if using) to a high-speed blender.
3. Adjust Flavor: Taste and adjust salt or acid to your liking. You can add a splash more vinegar or lemon juice for extra tang.
4. Store: Keep in an airtight container in the fridge for up to 5–7 days.

Tips for the Best Vegan Sour Cream

• Use a high-speed blender for the smoothest texture
• Start with less vinegar and add more to taste
• Add garlic for a savory version, or omit for a more neutral flavor
• Chill before serving for the best consistency and taste

Ways to Use Vegan Sour Cream

• Spoon it over tacos or enchiladas
• Dollop on chili or soup
• Spread it in sandwiches or wraps
• Use as a dip for chips or veggies
• Stir into mashed potatoes or pasta salad

Storing and Shelf Life

Store your vegan sour cream in an airtight container in the refrigerator. It will stay fresh for 5 to 7 days. For best texture and flavor, give it a quick stir before each use or add a splash of water. Avoid freezing, as this can change the consistency.

Dishes to add vegan sour cream to:

Chilaquiles Rojos

Vegan Enchiladas

Flautas with Carrots and Potatoes

Tostadas de Tinga Veganas

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