How To Make (mind-blowing) Vegan Sour Cream

How to make (mind-blowing) Vegan Sour Cream #vegan #paleo #glutenfreeVegan sour cream made without soy. Mind blowingly delicious. Creamy, amazing. Make now.

ALL of our friends and family members (including you) know how much Kevin and I enjoyed moving back to Alberta from Montreal, Quebec last summer.

The post that Kevin and I wrote on closing a chapter gracefully sums it up beautifully.

Lots of lessons learned. So, so many.

Life lessons, relationship lessons, and FOOD LESSONS.

Like: (thanks to  Crudessence) always say YES to vegan sour cream. The kind made without soy, of course.

How to make (mind-blowing) Vegan Sour Cream #vegan #paleo #glutenfree

If it weren’t for our time in Montreal, I never would have discovered the power of the vegan sour cream made with cashews.

It blows me away every time. Just cannot get enough. And with the addition of macadamia nuts, this recipe is absolutely mind-blowing!

This is a slather on everything, no apologies, condiment. Plan to make 2 batches.

How to make (mind-blowing) Vegan Sour Cream #vegan #paleo #glutenfree

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How to make Vegan Sour Cream
Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free, Egg-free
Prep time: 
Total time: 
Serves: 8
Vegan sour cream recipe made without soy. Mind blowingly delicious. Creamy, amazing. Make now.
  1. Add raw cashews to a glass container. Cover with water and soak for 6 hours, covered, in the fridge.
  2. Drain and rinse. Add to the jug of your high-powered blender along with all other ingredients: water, lemon juice, macadamia nuts, nutritional yeast, salt and pepper.
  3. Blend until smooth, about 3 minutes. You may have to tamper down the ingredients as you go. The mixture will be thick and creamy. Try to avoid adding water.
  4. Serve with a batch of my Homemade Sweet Potato Tortilla Chips.
  5. Store in an air-tight container for up to 3 days. The sour cream will thicken up over a couple of hours. To make just a bit creamier, add a touch of water and stir.
Nutritional yeast: makes this recipe. It must be added. Just won't be the same without it.
Cashews: you could try using another form of nut here. Perhaps almonds with skin removed or sunflower seeds? I have not tested this.
White pepper: you could try with black, I just like white pepper because it's mild, yet still has a slight taste of pepper without overpowering the dish.
Soak time: this recipe will not work if you do not soak the cashews.

View Nutrition Information (once on page, scroll down)

How to make (mind-blowing) Vegan Sour Cream #vegan #paleo #glutenfree

The combination of nutritional yeast with the macadamia nuts and white pepper, gosh, it’s enough to make a girl want to make a batch of Homemade Sweet Potato Tortilla Chips and watch reruns of Lost alllll day long.

Not like I’ve ever done that before…

How to make (mind-blowing) Vegan Sour Cream #vegan #paleo #glutenfree

Tell me about a time that you tried something new (like vegan sour cream) and were surprised by the outcome!

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Comments | Leave Your Comment

    • I’m not too sure, I’ve never tried it… probably! If you give it a try, let me know how it goes. I have a feeling it will work just perfect for you.

  1. Last week I used this “sour cream” in smashed potatoes, let me tell you it was amazing, added chopped green onions, my kids(20 and 23) had seconds and thirds.. 3 out of 4 at home are lactose intolerant and this works just perfect. We are not vegan but because of our issues with dairy I will keep this and other similar recipes on hand. Thank you.

  2. This has quite a unique flavor, and I don’t think I would go so far as to say it’s got that “genuine” sour cream flavor… BUT it definitely does the trick when in a pinch! I’m moving away from all things unfermented soy, and most “vegan” store-bought options have some type of scary soy listed in the top 5 ingredients. Investigate I did, and lo and behold! I will be dousing my homemade enchiladas with this soon, and I’m confident it will be happily devoured. Thanks a million for this versatile recipe!! ;-)

  3. It can be frozen! I just let it thaw in the refrigerator… didn’t change its consistency at all. Such a great recipe! Yum.

    Thank you so much for posting :)

    • How long does it save for in the freezer? I’m considering making this because I could really use some sour cream for a few of my recipes but I don’t use it all that often, so I’d want to make a few batches and use it over the course of 6 months. Do you think that would be possible?

      • Hey Emily – I’m not too sure… I’ve never tried it. But I have with other cashew-based recipes and it’s been fine so I think you should be okay!

  4. I love this stuff! Wonderful recipe, easy, tasty and nutritional…. Most importantly Vegan! Love love love it! Thanks.x

  5. Geeee whizzzz! I totally didnt expect this to be so sour creamy! I didnt have macadamias to hand but still great without! Thankyou :)

  6. I just made this using my nutribullet and it’s delicious! Can it be frozen?

  7. Thanks to inspiration from your Vibrant Life cookbook, I’m drinking a fresh juice this morning while I read about your luscious sour cream. I’ve had a bag of macadamia nuts in my freezer for quite a while – thinking that this is the PERFECT excuse to finally break them out!!

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