The Most Delicious Vegan Plant-Based Sour Cream

The Most Delicious Vegan Plant-Based Sour Cream

Since going Vegan and Plant Based over a year ago, I have been looking for a sour cream recipe that we could make at home that was easy and one that my family would like.

We are huge Taco Tuesday fans in our house and we have many dishes that pair great with sour cream.

One of the things I love about having a recipe blog is that we are always looking for new ways to make our favorite foods from scratch. Especially dressings, dips, and sauces.

Since our family is also oil-free we try and avoid the dressings, dips, and sauces in the stores; they are usually full of oil or have other added ingredients that are unnecessary in a plant based or vegan diet.

This recipe is made using just a few ingredients you can easily find in the grocery store

Raw cashews


Apple Cider Vinegar

Sea Salt



Add the raw cashews to warm water and let sit about 10 minutes, drain, and rinse.

Add all the ingredients to a high speed blender and blend until smooth.

Adjust ingredients to taste.

This plant-based sour cream is oil-free, dairy-free, and can be made in under 10 minutes.

We have used it on our Homemade Tortilla Bean Soup, nachos, and on our newest recipe coming soon, our Fiesta Potatoes.

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Enjoy it with our Fully-Loaded Plant-based Nachos
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Plant-based Sour Cream

Plant-based Sour Cream

Prep Time: 5 minutes
Total Time: 5 minutes

This Plant-based sour cream is dairy-free, oil-free, and made using raw cashews.


  • 1  cups raw cashews, soaked
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice (about 1 lemon)
  • 1/2 tsp Himalayan or sea salt (to taste) (optional)


1. In a high-speed blender or food processor add all the
ingredients and mix together until smooth. Add additional ingredient to desired taste and enjoy!


If you do not have a high-speed blender or food processor, you will want to soak your cashews before-hand.  In a small bowl add in cashews and hot water and let soak for about 10-15 minutes

Store unused amount in an airtight container in the refrigerator for up to 3 days.


If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #cleanfoodmama on Instagram. Cheers, friends!

Here are some Vegan and Plant Based Taco Tuesday Recipes you might like:

The Best Fully Loaded Vegan Plant Based Nachos

Loaded Portobello Mushroom Nachos

The Best Vegan Plant Based Mexican Street Corn

Outstanding Vegan Sweet Potato and Black Bean Burrito Bowl

The Most Excellent Sweet Potato and Black Bean Tacos

Here are the Kitchen Essentials we used to make this recipe:

Stephanie Collazo, MS, CHC is the founder of Clean Food Mama, to help you get more plants into your diet. She shed 170 lbs by incorporating a whole foods plant-based diet and loves empowering other women to create healthy habits for themselves and their families.