Photo by Ella Olsson on Unsplash

Easy Vegan Sour Cream Recipe To Try This Weekend

by | July 16, 2019

This easy, whole-food plant-based (WFPB) vegan sour cream recipe also surprisingly has no added oils. Making it the perfect healthy topping to add to your nachos, tacos or to dollop on top of a hearty soup.

Easy Vegan Sour Cream Recipe
Photo by Alexandra Andersson on Unsplash

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Easy Vegan Sour Cream Recipe


(Makes 2 cups)

  • 1 cup raw cashews
  • 1 cup of water
  • 1 lemon, juiced
  • Pinch of Himalayan pink salt


  1. Soak the cashews overnight to ensure they soften. If you have limited time you can soak them in boiling water for at least fifteen minutes.
  2. Place all the ingredients in a high-speed blender and blend until smooth and creamy. Adding a little more water if necessary. It should be smooth and creamy.
  3. Serve and Enjoy!

Note: you can keep the sour cream for up to seven days in the fridge. It can be frozen if necessary.

Do you like this healthy vegan sour cream recipe? Comment below.

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Amanda Goss

Digital Writer | Gold Coast, Australia | [email protected]


One Response to “Easy Vegan Sour Cream Recipe To Try This Weekend”

  1. Joshua Howard
    August 28th, 2019 @ 1:11 pm

    Hi! I really like your articles! What can I use to replace Himalayan pink salt?

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