How To Make (mind-blowing) Vegan Sour Cream

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

With the addition of macadamia nuts, this recipe is absolutely mind-blowing!

And, it’s a perfect dairy-free ketogenic sour cream replacement. With just 4.7 grams of net carbs, if you’re dairy-free and doing keto, this sour cream recipe is for you!

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

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

5.0 from 5 reviews
How to make Vegan Sour Cream
Author: 
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.
Ingredients
Instructions
  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 keto Herb Crackers.
  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.
Notes
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 Roasted Herb Crackers 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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