This vegan sour cream recipe is the creamiest, and easiest you’ll find. It is made with 5 simple ingredients and only requires a few steps. This vegan sour cream is perfect to top off tostadas, tacos dorados, nachos, and more.
Vegan Sour Cream Recipe
Sour cream is essential in Mexican cuisine and I refused to give it up when going vegan. There is just something so comforting about adding a creamy, slightly tangy sauce on top of some crispy tacos or tostadas. This vegan sour cream recipe has been a huge hit with my family, and this is important because Mexicans can be very picky when it comes to cream.
I highly recommend trying this vegan sour cream even if you’re not vegan. It is packed with healthy fats and plant-based protein from cashews. If you’re watching your cholesterol levels but don’t want to give up your creamy sour cream, this is your answer!
Ingredients for Vegan Sour Cream
- 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. 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.
- Apple cider vinegar: This provides the slight tanginess of sour cream that we enjoy. If you don’t have apple cider vinegar, I recommend fresh lemon juice as a substitute.
- Garlic cloves: For this specific recipe, two 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.
There are two main steps to make this recipe; soak cashews, and blend everything together. This will take no longer than 10 minutes of your time aside from waiting for the cashews to soak. It is perfect to keep in the fridge ready to drizzle on some of your favorite foods. This vegan cream keeps in the fridge for 1 week.