Vegan Sour Cream is creamy, tangy and takes only 5 minutes to make. It’s delicious with nachos or tortillas. You can use it for cooking and baking.
With only 4 easily available ingredients, making this dairy free sour cream is super easy.
Why do we love Vegan Sour Cream?
- so easy and ready in just 5 minutes
- only 4 easily accessible ingredients
- stores well for few days
- budget friendly
- dairy-free, nut-free
- much healthier alternative
While it might be challenging to find vegan cream in the store, I have never seen vegan sour cream. Fortunately, if you have soy milk, lemon and some oil you can whip it up at home. Try also other favorite vegan dairy recipes: Tofu Cream Cheese, Vegan Cottage Cheese and The Best Vegan Cream Cheese.
Vegan Sour Cream is creamy, tangy, versatile and very easy to make.
Table of Contents
Vegan sour cream only requires 4 ingredients and it’s so easy to whip up.
Unsweetened soy milk is your best choice. Since we are making sour cream, we will start by curdling soy milk a little. It will not only add sourness, but also thicken the milk. That is why soy milk is the most useful.
If you don’t want to use it, you may try with almond milk. The final result may be a little less thick.
I do not recommend coconut milk or oat milk.
Freshly squeezed lemon juice will not only add tangy sour flavor, but it will also help in thickening the cream.
If you don’t have lemon at hand you can substitute it for apple cider vinegar, or white wine vinegar.
You can use colza, corn, sunflower, soy or grapeseed oil. The most important factor it – it shouldn’t have any distinct taste.
Don’t use coconut oil or olive oil (or any type like pumpkin seed oil). They will simply not work in this recipe.
CREAM OF TARTAR
This magic ingredient stabilizes the vegan sour cream. We only need tiny bit of it, but don’t skip it. If you don’t know this ingredient and how useful it is in the kitchen, you can find more information here.
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How To Make Vegan Sour Cream
Use tall jar or immersion blender container.
Add lemon juice to soy milk. Mix and wait for it to thicken. It’s best to use room temperature milk.
Did you know that similar technique you can use to make the Best Vegan Cottage Cheese?
Blend curdled soy milk and cream of tartar for around 30 seconds, there will be some foam forming on top. Pour the oil in, still blending and slowly move the immersion blender up and down. You will feel the mixture thickening.
Pour the cream into a mason jar or other air tight storage container. You can use it right away, but if you leave it in the fridge it will thicken considerably.
Next day you might find some liquid on the bottom of the jar, as the vegan sour cream thickened. It’s OK. Scoop the thick sour cream from top. Use the more liquid part in the soup or smoothie.
Questions and Answers
How To Serve Vegan Sour Cream?
It is very versatile. It can be used in any recipe that calls for cream:
- Dip for nachos – or breadsticks, or veggie sticks
- Wraps, Burritos, Tortillas – top your favorite Mexican foods with this dairy free sour cream
- Soups – this cream is perfect for soups, if you want to add both creaminess and tang
- Base for dips and spreads – any dip that calls for sour cream will benefit from this soy version
- Salads – vegan sour cream is great base for salad dressings
- Healthier substitute for vegan mayo
- Desserts – that require vegan sour cream
What Is Vegan Sour Cream Made From?
Typically vegan sour cream is made of soaked cashews or tofu and requires use of powerful blender. This version uses soy milk, lemon juice as an acid, vegetable oil to make it creamy and some cream of tartar to stabilize the mixture.
No soaking or long blending required.
Can I Use Other Milk?
This recipe works best with soy milk. If you use other plant based milk the texture will not be as thick and creamy.
What Blender Is Best?
The basic hand blender (immersion blender) is the best choice for vegan sour cream recipe,
You can use powerful standing blender or food processor too. I will add more detailed steps, once I prepare the sour cream this way.
How To Store Vegan Sour Cream?
In the fridge in air tight container. It will be safe for 5-6 days. If it happens to spread after sitting in the fridge for few days, just mix it back together with the spoon.
I do not recommend to freeze this dairy free sour cream. It’s so easy and quick to whip up, that it’s best to always have fresh portion.