8 Delicious Vegan Sour Cream Recipes For Your Kids
The dairy sour cream has a unique texture. Finding a healthy and delicious dairy-free sour cream substitute can be challenging. I love vegan sour cream. You can make creamy, savoury dishes. For us, it is a must-have topping. The vegan sour cream is healthy for your kids too.
We use sour cream as an addition to a lot of dishes. We add it to our salad dressing and serve it as a dip with vegetables or baked potatoes. We always put a dollop of vegan sour cream onto the nachos, tacos, quesadillas, burritos and even pizza.
In this article, I am sharing 8 delicious vegan sour cream recipes. There are different versions with different ingredients.
What Is Homemade Vegan Sour Cream?
Vegan sour cream is a plant-based version of dairy sour cream. It is usually made of only a few ingredients and only takes 5-10 minutes to whip up.
There are different types of plant-based sour cream recipes. They may contain cashew nuts, sunflower seeds, coconut cream, tofu, and tahini.
Vegan Sour Cream Recipes
1. 5-Ingredient Vegan Sour Cream
This Vegan Sour Cream recipe only requires 5 ingredients, and it turns out rich, tangy and creamy!
Prep time: 10-12 minutes | Cook time: 0 minutes | Total time: 10-12 minutes | Servings: 1 cup
- Raw cashews: ¾ cup, soaked in water for 6 hours
- Non-dairy plain yogurt: ½ cup
- Lemon juice: 1-2 tablespoons (I usually add 2)
- Apple cider vinegar: ¾ teaspoon, more to taste
- Sea salt: ½- ¾ teaspoon, more to taste (I usually add ¾ tsp)
- Drain and rinse the cashew nuts and discard the soaking water.
- Add them with all the ingredients to a high-powered blender (starting with the yogurt and lemon juice). Blend on high until creamy and smooth. This could take a few minutes. Scrape down the sides as needed. Taste the sour cream mixture to see if it requires more lemon, salt or vinegar.
- Pour the mixture into an airtight container and chill in the fridge for 1-2 hours to firm it up. It will keep about 4-5 days.
- Are you unsure how tangy or salty you want the sour cream to be? Then it's best to reduce the initial amounts of lemon, vinegar and salt. You can always add more after blending.
- I always get the perfect consistency with the listed ingredient amounts. However, if your sour cream is too thick, add a few teaspoons of unsweetened non-dairy milk, yogurt or water to thin it out. Add more as needed, but only a tiny amount at a time to avoid a runny consistency.
- The sour cream might not get as smooth if you don't have a high-speed blender.
- I prefer my high-powered blender over a food processor for this recipe because It yields smoother results.
- Some non-dairy yogurt brands have an off-white colour, making your sour cream slightly off-white. It won't affect the tastiness, though. I prefer So Delicious for its colour and thickness.
- I leave the cashews in the fridge overnight while they are soaking.
- Prep time doesn't include soaking time.
- If you have lactic acid in your pantry, you can use it to replace the lemon juice. It adds a similar tangy flavour that cultured cheese has. I usually add 1¼ teaspoons. You may also need to add some liquids like water or non-dairy milk to make up the liquid portion of the lemon juice. Blend the mixture, and then decide if you want to add any spices.
- The cashews must soak for a minimum of 6 hours, or they will produce gritty results.
- For an extra hint of flavour, add ⅛ teaspoon of granulated onion.
2. Vegan Sour Cream With Cashews
This vegan recipe makes a creamy, tangy and perfect vegan sour cream! An ideal replacement for ‘dairy' sour cream. It is perfect for use wherever you would like to add sour cream. It is great to use in Mexican dishes and delicious on top of a baked potato (with chopped chives, of course)
Prep time: 10-12 minutes | Cook time: 0 minutes | Total time: 10-12 minutes | Servings: 8
- Raw cashews: 1 cup (150g)
- Water: ⅓ cup (80ml)
- Lemon juice: 1 tablespoon
- Apple cider vinegar: 1 tablespoon
- Nutritional yeast: 1 tablespoon
- Sea salt: ½ teaspoon or to taste
- Add all ingredients to the high-speed blender and blend until very smooth.
- Enjoy wherever sour cream is needed.
- Cashews: You don't have to soak the cashew nuts first in this recipe if you have a high-speed blender. Otherwise, you can soak them in hot water for 15-20 minutes to soften them, making them easier to blend. Place them in a glass bowl, pour over boiling water from the kettle and leave them to soak for 15-20 minutes. Then drain, rinse them and continue with the recipe.
- Substitute for cashews: The best substitute for cashews are slivered or blanched almonds. They need to be soaked overnight to get the smooth texture you want in sour cream.
- Consistency: The consistency of this vegan sour cream is pretty thick. It will thicken further in the fridge. For a thinner consistency, you can blend in more water.
- Quantity: This recipe makes about 1 cup of vegan sour cream. If you use a blender with a broad base, you will want to double the recipe so that there is enough volume for the blades to gain traction.
- Storing: This vegan sour cream lasts about a week in the fridge in a sealed glass container. Vegan sour cream is freezer friendly, so you can freeze some if you wish.
3. Vegan Sour Cream With Tofu
This recipe is an easy way to make your own vegan sour cream with tofu and a few simple ingredients.
Prep time: 5-6 minutes | Cook time: 0 minutes | Total time: 5-6 minutes | Servings: 8
- Silken tofu: 1 block (12 oz) block (or 1½ cups of soft tofu well-drained)
- Lemon juice: 2 tablespoons
- Salt: ½ teaspoon or to taste
- Sugar: 1 teaspoon (optional)
- Avocado oil: 2 tablespoons or any neutral-flavoured oil (optional)
- Add all the vegan sour cream ingredients into a high-speed blender or food processor. You can also use the immersion blender.
- Blend thoroughly until the mixture is creamy.
- Store your vegan sour cream in the fridge and use it as you would use dairy sour cream to top tacos, nachos, burritos or make a delicious dip.
- Store the leftover vegan sour cream in a sealed glass container in the fridge.
- If you like tangier sour cream, omit the sugar.
- Omit oil for oil-free sour cream.
4. Vegan Sour Cream Made With Coconut Cream
The perfect dairy-free recipe for when you can't go without that dollop of sour cream!
Prep time: 5-6 minutes | Cook time: 0 minutes | Total time: 5-6 minutes | Servings: 1 cup
- Coconut cream: ¾ cup (see recipe notes)
- Lemon juice: 1½ teaspoons
- Apple cider vinegar: ¼ teaspoon apple cider vinegar
- Salt: 1 teaspoon or to taste
- Combine ingredients in a small glass mixing bowl.
- Taste and add additional lemon juice to make it even more “tart” or some additional salt to round out the flavours.
- Use this sour cream in your favourite recipes!
- Coconut Cream: You can buy a can of coconut. For full-fat coconut milk, you must place it in the fridge overnight to ensure the coconut cream separates from the coconut milk.
5. Vegan Sour Cream Made With Sunflower Seeds
This recipe is a 5-minute homemade dairy-free sour cream recipe. You only need 4 ingredients and a high-power blender to get a creamy, tangy vegan sour cream without cashews.
Prep time: 5 minutes | Blending time: 5 minutes | Total time: 10 minutes | Servings: 3
- Sunflower seeds (raw & unsalted): 1½ cups
- Water: 1½ cups
- Lemon juice: 5 tablespoons
- Apple cider vinegar: 2½ tablespoons
- Salt: 3 teaspoons
- Nutritional yeast or white miso paste: 1 tablespoon
- Mustard: 1 tablespoon
- First, you need to soften the sunflower seeds. Pour boiling water on the sunflower seeds and let them rest for ~20 minutes. You can skip this step if you're short on time but have a high-power blender. Discard soaking water.
- Take a high-power blender (like the Vitamix) and add all the ingredients. Blend the mixture for 5 minutes until your sunflower sour cream is so creamy.
- We tested the lemon and apple cider vinegar ratio a lot and found this ratio to our taste.
- Since the cashews have a more neutral taste, you need fewer spices.
- Sunflower seeds have an overpowering seed-like taste. Therefore you will want to add more flavours.
6. Vegan Sour Cream Made With Tahini
Are you addicted to dairy sour cream? So was I, but all dairy is terrible for our health and the environment. Change up your dairy sour cream routine with a simple vegan tahini version. Lime juice adds a touch of Mexican flavour and tang you might miss from dairy sour cream. Thin the vegan sour cream with more water and use it for a healthy but creamy salad dressing!
Prep time: 5 minutes | Cook time: 0 minutes | Total time: 5 minutes | Servings: 1½ cups
- Tahini: ½ cup
- Water: ½ cup
- Lime juice: ¼ cup (2 to 3 limes)
- Sea salt: ¾ teaspoon (I used kosher)
- Avocado or olive oil: 2 tablespoons
- Garlic: 1 clove, roughly chopped
- Cilantro: ½ cup, chopped
- Chives: ½ cup, chopped (this is my favourite)
- Cumin, ginger, paprika, turmeric, or other spices
- Add the tahini, water, lime juice, garlic, spices (if using), and salt to a high-speed blender or food processor. Blend or pulse the mixture until it is smooth, then drizzle in the oil while continuing to blend. The sauce will thicken once you add the oil. Taste and season to your liking. Stir in the cilantro if you are using it.
- Chill in the refrigerator for an hour or two, or use it immediately if you don't mind room temperature cream. “Sour” cream will several days in the refrigerator.
- Suppose you have difficulties scooping out the tahini because it has separated. Empty the whole jar into the blender and process until smooth. Keep the quantity you need in the blender and replace the remainder in the jar.
- It is healthier if you can find raw tahini! You might have to purchase it online. Most tahini manufacturers toast the sesame seeds before they produce tahini, but raw tahini skips toasting. You'll note a slightly bitter taste in traditional tahini, which is barely discernible in raw tahini.
7. Vegan Sour Cream With Dijon Mustard
The vegan sour cream with dijon mustard recipe is one of my favourites! This creamy dairy-free replaces goat cheese, ricotta, and mozzarella. It's easy to make, too.
Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 1 cup
- Raw cashews: 1 cup, soaked for at least 4 hours if you don't have a high-powered blender*
- Water: ½ cup
- Lemon juice: 1 tablespoon or to taste
- Apple cider vinegar: 1 teaspoon
- Sea salt: ¼-½ teaspoon
- Dijon mustard: ¼ teaspoon
- If you soaked the cashews, drain and rinse them until the water runs clear.
- Add the cashews, water, lemon juice, vinegar, salt, and mustard to a blender. Blend until the sour cream mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you're having trouble blending the mixture or prefer a thinner consistency, slowly blend in up to ½ cup additional water, as needed.
- Taste and add 1 teaspoon of lemon juice if you want more tang or additional salt if you want a more intense flavour. Serve the vegan sour cream immediately, or chill it in the fridge.
- Leftovers keep well, chilled, for about 5 days. The sour cream will thicken up as it rests; you can thin it by whisking in a small amount of water later, if necessary.
- Change it up: Add 1 tablespoon of nutritional yeast to give the cashew cream a cheese-like flavour.
- *Vitamix note: If you use the newer wide-base blender container, you'll need to double this recipe to gain enough traction.
8. Vegan Sour Cream With Added Yogurt
For this vegan sour cream, you only need 4 ingredients in 5 minutes. It's thick, creamy, tangy and the perfect substitute for dairy sour cream!
Prep time: 5 minutes | Cook time: 0 minutes | Total time: 5 minutes | Servings: 8
- Raw cashews: 1½ cups
- Water: ¾ cup
- Apple cider vinegar: 2 tablespoons
- Lemon juice: 1 tablespoon
- Sea salt: ½ teaspoon
- Unsweetened non-dairy yogurt: 1 cup (optional)
- Quick soak the cashews by bringing a few cups of water to a boil (you can use a tea kettle for this). Add 1½ cups of cashews to a measuring cup and pour the boiling hot water on top to cover. Let the cashews soak for 5 minutes (or 1 hour if you don't have a high-powered blender).
- Drain and rinse the cashews and add them to the high-powered blender. Add ¾ cup of fresh water, apple cider vinegar, lemon juice and salt. Blend until the mixture is very smooth.
- Pour the cashew mixture into a bowl and stir in the unsweetened yogurt. The yogurt is optional, but it brings the sour cream to another level in terms of texture and flavour.
- Use the vegan sour cream immediately, or transfer it to a small covered container and refrigerate. The sour cream will thicken up once it chills. The vegan sour cream will keep in the fridge for about a week. You may also freeze this if desired. Enjoy!
- Soak the cashews overnight in water. I can never remember to do this, so I use the quick soak method!
- If you do not have a high-powered blender (like the Vitamix), you may need to soak the cashews an hour longer to get a smooth sour cream.
- For adults, add a can of green chillies to make a green chilli sour cream or a teaspoon of Sriracha hot sauce for spicy sour cream. (Please don't use it if you serve it to your children)
As you can see in this post, there are a few different ways of making vegan sour cream. They are all pretty fast and easy. My kids love these vegan sour cream recipes.
I trust you enjoyed this article about the 8 Delicious Vegan Sour Cream Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!
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