Vegan sour cream you have to try!

This Recipe is to die for - it's rich, tangy, creamy and super quick to make!

My partner introduced me to this when he made us vegan tacos for dinner one night - now I can't get enough of this sour cream. It's not only a great substitute to sour cream (obviously) but can also be used to replace mozzarella on a pizza or dairy rich layers in lasagna. 


  • 1 cup raw cashews (it's recommended that you soak these in water for a few hours if you don't have a high powered blender)
  • 1/2 cup of water
  • 1 tablespoon lemon juice - more if desired
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon Dijon mustard (optional)

Simply blend all the ingredients together until you achieve your desired consistency. We found ours a little runny for our liking so added more cashews. However if you aren't consuming straight away, the sour cream will thicken in the fridge.

Even better - your sour cream will last up to 5 days in the fridge!

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