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

  1. Ok this sounds amazing. Simple to make and I’m going to try it as soon as I grab some macadamia nuts. I have everything else on hand.

  2. I attended a nut cheese class this summer, due to lactose challenges, and enjoy more than any of the alternatives I have tried to date. Thank you for another option.

  3. I saw the nutritional info, but didn’t actually see a serving size? Thanks and can’t wait to try this!

    • The serving size is located just a couple of lines above the “Ingredients” title in the recipe. This recipe serves 8.

  4. I made this with sunflower seeds and it worked just fine. I added onion and dill and mushroom seasoning and it was great. It was so thick that it wouldn’t come out of the blender!!! Tasted great right out of the blender, too. I have a Vitamix and used raw sunflower seeds and let it run til it cooked. But if I were using a regular blender, I would boil (low boil….simmer) for 10 min. It removes the sunflower taste.

  5. Delicious. I made vegan black bean tacos and this made them extra special.

  6. Thank you so much for this recipe. It has saved me :)
    I’ll say this, I didn’t have white pepper both times I made it but I added .25 tsp both garlic and onion powder, a table spoon of white onion , and a pinch of dried dill and it was so amazing. When it first came out of the blender I was Like yuk all I taste is macadamia nuts but and hour in the fridge and it completely changed. I was so happy. also I soak my macadamia as well, and it’s so look smooth even with my $40 Wal-Mart blender ;)
    thanks !!! fyi — green bean casserole with this is amazing, like seriously …

  7. I just whipped up a batch of this and am amazed! I used only cashews as that’s all I had on hand (as well as bottled lemon juice) and didn’t bother soaking as my Vitamix makes short work of cashews. Though I wouldn’t say it tastes exactly like sour cream, I actually like this better! It’s creamy and tangy and is going to be amazing on my bbq bean burritos tonight. Thanks!

  8. I’ve been having trouble achieving the creamy consistency. Any tips? I’m using a Blendtech.

    • Soak longer? I had a blendtec and didn’t like that it never made anything smooth :(

  9. Is the lemon terribly important for the flavor, do you have a suggestions for an equally as tasty substitute?

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