Rich, creamy and silky smooth, this tangy dairy free sour cream is an incredible homemade substitute for the real thing! Made in just five minutes with six simple ingredients like cashews, lemon juice and vinegar, it’s healthy and delicious. And couldn’t be easier to make. Gluten free, soy free and vegan. 

Before going dairy free, one of my go-to toppings for tacos, chili or baked potatoes was creamy, dreamy sour cream. 

Anyone else? Hands raised? Yes?

And while I’ve tried a few store-bought non dairy alternatives, the ones I can find near me are kinda gross. And totally not worth the money.

Which brings us to today’s homemade version.

Rich, creamy and perfectly, slightly tangy, this dairy free sour cream is sure to become a kitchen staple. 

{You can pretty much ALWAYS find a jar at the ready in my fridge.}

Not to mention that it comes together in five minutes flat with just SIX (count em’ six) everyday ingredients. 

Now, does this taste exactly like the real thing? 

No, of course not. But it’s pretty darn close and so stinkin’ delicious that I don’t think you’ll mind one little bit! 

How To Make Dairy Free Sour Cream

So, let’s chat about how this easy recipe goes down.

Soak cashews. First up, we’ll soak some raw cashews in water overnight (or you can use a quick soak method if you forget / are running short on time).

Add everything to a blender. We’ll drain and rinse the cashews, then add to a high speed blender along with some water, lemon juice, vinegar, dijon and salt. 

Process until creamy. Finally, we’ll blend it all on high for about 1 to 2 minutes, until perfectly silky smooth. 

You can use right away OR stick in the fridge to chill and thicken up (my preference). 

Tips & Tricks

1. If you forget to soak your cashews overnight, use the following quick soak method instead. Add the cashews to a heatproof bowl, then cover with boiling water. Let soak for 30 minutes to 1 hour, then proceed with the recipe.
2. I HIGHLY recommend using a high speed blender, as the sour cream will blend up so smooth and creamy. You can certainly try using a regular blender, just keep in mind it will take longer to smooth out and won’t have quite as perfect of a consistency (I’ve found cashew based sauces tend to be a bit grainy in texture with a regular blender).
3. Be careful not to use more than the ¼ teaspoon dijon mustard. I’ve accidentally done this and then the sour cream has a mustard flavor (which we don’t want). With the listed amount, you don’t taste it at all – it just acts as a subtle flavor enhancer. 
4. And finally, I like to plan ahead and make the sour cream in advance of when I need it so that it has time to chill in the fridge. It will thicken up slightly as it cools, which is how I like it for serving. But if you don’t care, you can use it straight away. 

Serving Ideas

Now, let’s talk a few ways to put this sour cream to good use:

• chili / soup – dollop over the top for extra flavor and creaminess
• tacos / enchiladas / burritos –  offer as a topping or use instead of regular cheese
• baked potatoes – spoon a generous amount over the top before enjoying
• dip – serve with veggies or offer with salsa and guac for a mexican feast 
• meal bowls – add for some extra oomph or flavor 
• pasta – swirl in for some creamy goodness
• sandwiches – spread on bread and finish with your favorite toppings

How To Store

Fridge: This sour cream cream will keep in an airtight container in the fridge for up to 1 week. 

Freezer: Alternatively, you can freeze it for about 1 to 2 months. I like to let it thaw in the fridge and then, if needed, quickly run it through a blender to get rid of any lumps. 

Additional Dairy Free Condiments You Might Enjoy:

• Dairy Free Pesto (3 Ways!)
• Dairy Free Alfredo Sauce
• Dairy Free Nacho Cheese
• Homemade Peanut Sauce
• Dairy Free Avocado Dressing
• Homemade Cranberry Orange Sauce
• Homemade Vanilla Thyme Cranberry Sauce

Did you make this recipe? Rate and review it down below! I’d love to hear from you.