Go Back
+ servings

Homemade Vegan Sour Cream

Prep Time10 mins
Total Time10 mins
Servings: 10 to 12
Calories: 69kcal
Author: Nisha Vora


  • 1 cup (130g) raw cashews, soaked overnight or for 8 hours*
  • 21/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon white vinegar
  • 1/2 cup ~112g coconut yogurt (I used this one)
  • Heaping 1/4 tsp sea salt plus more to taste
  • 1/2 teaspoon garlic powder
  • 3-4 tablespoons water more as needed


  • Add all of the ingredients except for the water to a high-powered blender and blend until smooth and creamy, scraping down the sides frequently. Then add a tablespoon of water, at a time, until you the sour cream comes together and the cashews are fully pulverized.
  • Taste for seasonings, adding more salt, lemon juice, or vinegar as needed.
  • Refrigerate before using.


*I recommend soaking the cashews overnight, if you can, instead of in boiling water for 1 hour, because it really softens them up. There isn’t much liquid in this recipe, so even when you’re using a fancy blender like a Vitamix, having really soft cashews will make it easier to blend.
I also recommend refrigerating this sour cream before using, as it significantly improves its taste.