This vegan sour cream is creamy, tangy, and the perfect dairy-free alternative to traditional sour cream. It’s ready in minutes and works beautifully in both sweet and savoury recipes.
Looking for more non-dairy substitutes? These are some of my favourites:
- Mascarpone
- Cashew Ricotta
- Stretchy Mozzarella
- Nutty Parmesan
- Creamy Feta
- Caesar Dressing (creamy vegan mayo)
I love this vegan sour cream because it tastes just like the real thing while being completely dairy-free. It’s silky, tangy, and endlessly versatile. You can dollop it on tacos, stir it into soups, or use it as a dip for chips. It’s also incredibly easy to make. You only need a blender and a few basic ingredients, and the result is a smooth, rich cream that thickens in the fridge.
Another reason I like it is that it’s free from nuts, unlike many cashew-based sour cream recipes. This makes it more allergy-friendly and accessible. I love using nuts for cheese recipes, but for sour cream, I feel that nuts (or tofu) don’t work as well. Instead, I like to use coconut yogurt. The balance of lemon juice and apple cider vinegar adds brightness and tang, making it taste fresh and light.
Main Ingredients & Why We Use Them
- Soy Milk – A creamy, protein-rich base that blends smoothly and gives body to the sour cream.
- Canola Oil – Adds richness and helps create a smooth, silky consistency. You need it. Don’t try to save the cals and skip it ok.
- Refined Coconut Oil – Provides creaminess without a strong coconut flavour. Make sure its “refined” as this won’t have the extra coconut taste.
- Unsweetened Coconut Yoghurt – Brings tang and probiotic benefits, giving it that sour cream flavour.
- Lemon Juice – Adds freshness and acidity, brightening the overall taste.
- Apple Cider Vinegar – Enhances tang and mimics the slight sourness of dairy sour cream.
- Fine Salt – Rounds out and enhances all the flavours.
Vegan Sour Cream Ingredients
How to Make It
Making this vegan sour cream couldn’t be easier. All you need to do is add the soy milk, oils, coconut yoghurt, lemon juice, apple cider vinegar, and salt to a blender. Blend until it’s completely smooth and creamy, then taste to see if you’d like more lemon juice. You can use it straight away, or pop it in the fridge for a couple of hours to thicken.
Variations and Substitutes
If you don’t have soy milk, you can use oat milk or almond milk, though the texture may be slightly thinner. Swap coconut yoghurt for plain soy yoghurt to avoid any coconut taste. For a stronger tang, add extra vinegar or lemon juice. You can also stir in garlic powder or onion powder for a savoury twist, making it more like a ranch-style dip.
Equipment
You don’t need anything fancy for this recipe. A standard blender will do the job, though a high-speed blender creates the smoothest finish. Even a stick blender works if that’s all you have. Just make sure to use a jug or cup that’s deep enough to blend the mixture properly.
How to Serve It
This vegan sour cream is perfect on tacos, nachos, burritos, and baked potatoes. It also works well as a dip for veggies or chips. You can spoon it over chilli, stir it into creamy pasta sauces, or add a dollop on top of soups for extra richness.
How to Store It
Store your vegan sour cream in an airtight container in the fridge for up to 5 days. It will thicken slightly as it chills. Freezing is not recommended because the texture can separate once thawed, so it’s best enjoyed fresh.
How to Make It
Vegan Sour Cream
Ingredients
- 240 ml soy milk room temp
- 120 ml canola oil
- 60 ml refined coconut oil melted (must be refined)
- 80 g unsweetened coconut yoghurt
- 1 lemon juiced
- 1 teaspoon apple cider vinegar
- ¼ teaspoon fine salt
Instructions
Blend
- Place all the ingredients in the cup of a blender and blend until smooth.
Chill
- The vegan sour cream is ready to use right away but will thicken slightly in the fridge if left to chill for at least 2 hours.
