Bringing in this vegan creamy staple that takes delicious dishes to the next level in flavor town. This healthy, homemade Vegan Sour Cream is super easy to make and packs that signature sour cream cooling goodness. It is the perfect accent for topping tacos, baked potatoes, chilis and so much more! It’s tangy, creamy, and utterly delicious, and sure to be that tasty dollop you’ve been looking for!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Hi there, Ameera here!
Our Vegan Sour Cream is rich, smooth, and velvety. It’s the perfect topper for all kinds of tasty dishes. We especially love this Vegan Sour Cream with spicy foods; it add the perfect cooling touch.
The best part is that it is not only healthy, but also delicious! Everyone needs a great staple recipe for a vegan sour cream, right? Look no further, this recipe is easy to make and so tasty!
Pair it up!
Our Vegan Sour Cream can be paired with so many other dishes. We have several awesome Chili recipes and tons of Southwestern recipes that this deliciousness adds a fantastic addition. Plus, it is also great on the classic baked potato!
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
WFPB Sour Cream
This Vegan Sour Cream hits all the high notes for everything a Whole Food Plant Based sour cream should have: healthy, delicious, boasting no oil, no highly processed ingredients, and no sugar. We hope you give it a try! I’ll let Mom tell you more.
Hi, Robin here!
I absolutely adore putting this Vegan Sour Cream on spicy dishes. When we made it my immediate thought was to test drive it on chili. I couldn’t be happier, it has amazing flavor and of course, it cools down the heat from those extra hot spices perfectly.
We served this up with some chili for TP109 and he loved it. He went back for seconds, then thirds. It says a lot since while TP enjoys chili with sour cream, he is always trying to steer us toward more Italian based dishes. Which makes sense I suppose, he is Italian after all. LOL
We hope you give this deliciousness a try! We just know you are going to love it!
If you try this tasty Vegan Sour Cream, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- High-speed blender
Vegan Sour Cream
- Prep Time: 5 Minutes
- Total Time: 5 Minutes (+ 3 hours refrigeration)
- Yield: about 2 cups 1x
- Category: Sauces
- Cuisine: American
Description
Bring in this vegan creamy staple that takes delicious dishes to the next level in flavor town. This healthy, homemade Vegan Sour Cream is super easy to make and packs that signature sour cream cooling goodness. It is the perfect accent for topping tacos, baked potatoes, chilis and so much more! It’s tangy, creamy, and utterly delicious, and sure to be that tasty dollop you’ve been looking for!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- ½ cup macadamia nuts (or raw cashews)
- ½ cup raw cashews
- ¼ cup + 1 Tablespoon unsweetened plain plant yogurt
- 2 Tablespoons lemon juice
- 1 Tablespoon + 2 teaspoons distilled white vinegar
- ½ cup water
- ¼ teaspoon sea salt (+/- to taste) *
Instructions
- Place the cashews and macadamia nuts in a small bowl and cover with boiling water, allow to set for 30 minutes. After 30 minutes, discard the water.
- Then place all the ingredients into a high-speed blender and blend on high until the mixture is creamy and smooth, about 3 to 5 minutes. Note: You may need to use the tamper tool at the beginning to keep the mixture flowing.
- Place the mixture into a glass bowl and refrigerate for at least 3 hours before serving.
Notes
*Quantity: This recipe can be easily halved.
*Consistency: The sour cream will thicken up in the fridge. Stir in a splash of water to thin out the mixture to desired thickness.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes shy of 2 cups
*Storage: Refrigerate and use within 7 to 10 days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
This is so awesome! The perfect coolness to any taco or potato! Thank you for all your recipes!!
Hi there Alexis,
YAYYYYY!!! We are so happy that you enjoyed this recipe. We appreciate the great review of this recipe.
-Ameera and Robin
2 quick questions: I noticed that in you sour cream mashed potato recipe you specify ume plum vinegar for that true sour cream flavor. 1)Is using white vinegar in this recipe still your preferred vinegar? 2) can the sour cream ingredients in the mashed potato recipe hold up as a stand alone sour cream to use on a baked potato or in/on other dishes? Thank you so much for all of your fabulous recipes. I’m going through paper and printer ink like crazy. I no longer have to drag my husband kicking and screaming through my WFPB journey. He loves… Read more »
Hi there Laurie, Thank you for your questions. The ume plum vinegar had the flavor we were looking for that coupled well with the potatoes to get that sour cream mashed potato flavor. Yet, we used distilled white vinegar for our sour cream recipe. We get it. It makes you go “hmmmm” LOL We stand by the vinegars we used for each recipe as the one that was needed at that time to get the recipe to taste the way we wanted. You could try mixing them up to see how it turns out. We play around a lot with… Read more »