This vegan sour cream has changed the game. It is ready in just 5 minutes, is nut-free, soy-free, and needs only four ingredients to make it super creamy and tangy without using cashews.
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I have been developing this recipe for a while as I got many questions about nut-free recipes. I love how sunflower seeds can turned into a creamy texture. It was a lot of trial and error as the taste was harder to get right compared to cashews.
This sour cream is a great plant-based ingredient to use to top you vegan tacos or add it to your vegan burritos. It is not suitable for cooking or baking.
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❤️ Why you’ll love it
I love how simple and versatile this vegan sour cream recipe is. It takes just five minutes to make, and the tangy, creamy result is perfect for those looking for a nut-free recipe.
Most vegan sour cream recipes rely on nuts for their creaminess, but this recipe uses sunflower seeds as the base. This not only makes it allergy-free and a great plant-based alternative but also more budget-friendly than sour creams using cashew nuts or other nuts.
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🧾 Key ingredients
Making vegan sour cream is incredibly simple and requires basic ingredients you will be able to find easily at your local grocery store.
Sunflower seeds are the star of this recipe, providing a rich, creamy base for the sour cream.
Lemon juice and apple cider vinegar are essential to add a tangy flavor.
Nutritional yeast or white miso paste are optional ingredients that add an extra depth of flavor to the sour cream. They can provide a slightly cheesy or umami flavor that can take this sour cream to the next level.
Mustard is another optional ingredient that can add a bit of tang and complexity to the flavor profile of the sour cream.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this vegan sour cream, the most crucial piece of equipment you will need is a high-power blender. I recommend using a Vitamix or a similar blender that can easily break down the sunflower seeds into a smooth, creamy consistency.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by softening the sunflower seeds. You can do this by pouring boiling water over the seeds and letting them rest for about 20 minutes. After this time, discard the water used for soaking.
STEP 2
Prepare the rest of the ingredients by adding the softened sunflower seeds, 1 cup of water, lemon juice, apple cider vinegar, and salt to your high-power blender.
Making the vegan sour cream
STEP 1
Blend all the ingredients until they reach a creamy consistency. This should not take more than 5 minutes in a high-power blender.
STEP 2
If the mixture is too thick, add more water. Start by adding a small amount, such as a tablespoon, and blend again until you reach the desired consistency. Keep in mind that the sour cream will thicken slightly as it cools.
STEP 3
Once the vegan sour cream is ready, transfer it to a clean, airtight container.
STEP 4
Consider adding the optional ingredients for an extra depth of flavor. Nutritional yeast or white miso paste can add a slightly cheesy or umami flavor, while mustard can add tang and complexity.
💡 Expert tip
The hardest thing to do is getting the taste right. Sunflower seeds have a stronger flavor than cashew nuts. You need a lot of taste-testing before you can say I am loving it.
🔄 Variations
If you are looking for a slightly tangier version of this vegan sour cream, consider adding an extra tablespoon of lemon juice or apple cider vinegar. This will give it a bit more of a tangy kick and can be a nice variation for different recipes.
If you enjoy a touch of sweetness in your sour cream, try adding a teaspoon of agave syrup or maple syrup. This will give it a slightly sweet flavor that can be a delicious addition to dessert recipes or as a topping for sweet vegan pancakes.
If you like a bit of heat in your food, consider adding a pinch of cayenne pepper or a dash of hot sauce to this sour cream. This will give it a spicy twist that is perfect for serving with Mexican or Indian dishes.
🥣 Serving ideas
This vegan sour cream is a very delicate and light option that can be used as a topping, salad dressing, or in dips. It is not particularly suitable for baking recipes, as it may lose its texture due to high heat.
For a hearty and satisfying meal, consider using this sour cream as a topping for vegan chili. The creamy texture and tangy flavor will complement the rich, spicy chili perfectly, for a delicious meal that the whole family will love.
It is also a great addition to Mexican-inspired dishes. Try it as a topping for loaded vegan nachos or cauliflower tacos. It is also great on top of a Mexican rice bowl or some veggie burritos.
If you are in the mood for a comforting bowl of soup, consider using this sour cream as a topping for a vegan cabbage soup or all the other Hungarian recipes we have. The tangy flavor will add a bright note to the soup, making it even more delicious.
❄️ Storing tips
When it comes to storing this vegan sour cream, it is important to remember that it is best to prepare it fresh, as it may lose its creamy texture and tangy flavor over time. However, if you have leftovers, you can store them in the refrigerator for a few days.
To store the sour cream, allow it to cool completely after preparing it. Once it has cooled, transfer it to an airtight container and place it in the refrigerator. It should stay fresh for about three to five days.
I do not recommend freezing this sour cream. The creamy texture may be compromised, and the tangy flavor may be altered.
If you are using it as a salad dressing or a topping for a warm dish, you will want to cool it before using it.
🤔 FAQs
Don’t use a regular blender the sour cream will not be creamy enough. You will probably not love it.
If you are allergic to sunflower seeds or simply do not have any on hand, you can use cashews as a substitute. The measurements will be the similar but test for taste and adjust.
If you are using a high-power blender, the sour cream may become warm due to the speed of the blender. Try to work quickly.
The optional ingredients, such as nutritional yeast or mustard, are added to enhance the flavor of the sour cream. It will not taste like sour cream without them.
If your sour cream is too runny, you can thicken it by adding more sunflower seeds and blending again. Alternatively, you can add a teaspoon of arrowroot powder and blend again.
More vegan condiment recipes
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Vegan Sour Cream (Nut-free, Soy-free)
Equipment
Ingredients
- 1 + ½ cup Sunflower seed (raw, unsalted)
- 1 + ½ cup Water
- 5 Tbsp Lemon juice
- 2 + ½ Tbsp Apple cider vinegar
- 3 tsp Salt
Optional
- 1 Tbsp Nutritional yeast or white miso paste
- 1 Tbsp Mustard
Instructions
- First, you need to soak the sunflower seeds. Well, not really soak, rather soften them. Pour boiling water on them and let them rest for approx. 20 minutes. Discard soaking water.
- Take a high-power blender (like Vitamix) and add all ingredients in it (softened seeds, 1 cup of water, lemon juice, apple cider vinegar, and salt). Blend for 5 minutes tops until your sunflower sour cream is so-so creamy.
- Only add the extra ½ cup of water if you need it for consistency. Some readers had success with using 1+½ cup, for some it was too much.
Yodamom
I made this with the nutritional yeast and 1/2 the mustard and only 1 cup of the water. It was thick almost like cream cheese. I was going to thin it but decided I really loved this “cream cheese” so now I’ll have to make another batch for sour cream 😁 for my taste I’m leaving out the mustard for the sour cream. Thank you ! I now have two delicious creams
Heather Taylor
Thank you for this great recipe! I am trying to find and use recipes that I can replace cashews with. Cashews are delicious, but so fattening and expensive. This will be a keeper. I find it better to make sure to soak the sunflower seeds in very hot water for at least 30 minutes and rinse them well, this makes the end result much whiter instead of the horrible grey colour that normally results from using unsoaked sunflower seeds.
Lana
A couple of questions to ask, firstly how long does it last for & secondary can you freeze it?? I’m so glad I found this recipe, I was over using cashews for everything & this tastes so delicious. Thank you for sharing this recipe
Nandor
Hi Lana, we are so glad you like it. I would store it up to 3-5 days. I haven’t tried freezing yet. Let me know if you do.
Sophie
I tried this recipe and it came out great! Thank you for sharing!
The person that made ‘soup’, obviously did something wrong, and rather than using their time to figure out what they did, they used it to complain…keep your negativity for yourselves people!
To the person confused with the amounts of water, it clearly states 1 cup or 1 1/2, and that the soaking water is discarded, not part of the recipe amount. People, please READ, before you take to criticism!
I only needed 1 cup, but then added an extra tsp of lemon, and used half the salt. Came out delish! Thank you!
Nandor
That is wonderful. We are so glad it turned out great. Thank you so much for letting us know.
Jamie
The flavor came out great. I read the whole article several times and checked my measurements. It came out like creamy milk. Did you mean 1cup of water for soaking and 1/2 cup for blending?
Nandor
Hi, we did add 1+1/2 cup to our recipe. The only thing I can think of is whether you were using a high-power blender. It is crucial for achieving a creamy texture, as it helps break down the seed pieces and bind them properly with the water. If a regular blender was used, it may have resulted in a runny consistency. I will add a note to the recipe about starting with 1 cup and only add the extra 1/2 cup if needed.
Nicol Moorhead
Soup… This recipe made SOUP.
(I knew the liquid measurements seemed super high. I read the recipe ten times to make sure)
Nandor
I am sorry to hear that. I am not sure where it went wrong. We never heard of such result.
Lois
Made this. It turn out great. Thanks for sharing.
Kim
Hi! This recipe sounds good, but before I try it I wanted to confirm the salt – 3 tsp seems like a lot. Is that Kosher salt, by chance? If yes, I’ve seen tips from 1.25:1 to 2:1 on Kosher vs. sea salt; I’ll have to start at the lower end and adjust to taste.
Nandor
We used sea salt.
Marija
Can you replace apple cider vinegar by just adding more lemon juice?
Nandor
You might. There is a difference in acidity and taste between the two so it will depend on your preferences.
Sharon
Hi,
I made the recipe and it was very good. It became creamy when I blended it, but, did not look at thick as yours. I hope putting it in the fridge will thicken it. I am allergic to soy and all nuts so thank you for this recipe as an alternative.
JK
Thank you very much for the recipe, came out delicious, and tangy abit, my yogurt made otherwise is not tangy so i am not able to use it.
I used half the quantity and even in my Oster 1200 watt blender managed to do it.
After blending i did add some 3-4 probiotic tablets.
Thank you again – will look into your website for more vegan recipes
JK
Hi am very grateful for this recipe and i do have all the ingredients and will give it a try. Thank you for its simplicity.
Please may i ask you a question…
Can this be used for recipes that call for sourcream or yogurt. With the ACV and lemon juice it will be tangy like a store bought yogurt?
Appreciate your help
My Pure Plants
Hi, we are glad you like it. Let us know how it turns out. What kind of recipe do you want to use it in? It should be tangy yes you are correct.
Jf
Funny I must b doing something wrong tasted hummus like was good but not sour cream. What could have gone wrong?
My Pure Plants
Hi, I am not sure. Have you changed anything? Did you use roasted or raw sunflower seeds? Roasted has a stronger flavor, so you might need more of the seasoning to counter it. Do you have a high power blender? It makes a difference if you don’t as high power blenders can make it smooth and fluffy to get the texture closer to a sour cream.
Mary Helen Sell
I didn’t want to go to the store just for vegan sour cream, so I searched and found your recipe which doesn’t use cashews (didn’t have any on hand). When I discovered I only had roasted sunflowers, I decided to try the recipe with raw pumpkin seeds. They worked just fine in your great recipe. My husband loves it. The only drawback is It has a light green tint to it. I’m going to try subbing rolled oats next and will let you know the results. Vitamix is the bomb. We’ve used ours at least once a day for 20 years. Have only had to replace the pitcher.
Lisa
Hi, I have all the ingredients but my sunflower seeds are roasted and unsalted. Can I sub those instead of raw?
My Pure Plants
Absolutely. I tested this recipe with roasted unsalted as well. You are good to go.
Kat - the other 1
Is the 1 1/2 cups water the soaking water only?
Is that water not added to the recipe?
I thought that amount was supposed to be added to the mixer? & the soaking water was separate and strained / not used?
I’m a little confused.
My Pure Plants
Hi Kat,
We are sorry for the confusion. Yes, the 1 + 1/2 cup water has to be added to the blender. The soaking water can be discarded.
Emese
Tammy
I would like to know can this recipe be used in baking. I make a gluten free cheesecake and now making diary free gluten free cheesecake so i need diary free sour cream. Will your recipe work. It is mostly for flavor as it is only 1/4 cup i use in my recipe
My Pure Plants
I haven’t tried it in a cheesecake yet. 1/4 cup is indeed a small amount. Let me know if you try it.
JodyW
Question: Have you used the product for baking dishes that call for sour cream mixed in as an ingredient, like in a casserole, not just on top of the food? How did it work?
My Pure Plants
Hi Jody, we use the sour cream for toppings. We haven’t tried it with a casserole recipe. Let me know if you do.
Rizzy
Do you strain the soaked seeds?
My Pure Plants
Yes. You only need the seeds and discard the water.
LWG
This is amazing, but according to nutritional calculators… in 1.5 cups of sunflowers seeds there is over 1200 calories! You put 26 calories on this… am I missing something? Is there lesser calorie version of vegan sour cream that anyone knows of? The cashew version is also super high in calories and fats!
Thanks!
My Pure Plants
Hi, we are so glad you like the recipe. And yes, you are correct that sunflower seeds are high in calories. The 26 calories displayed in the nutritional info is for 1 Tbsp only though. This recipe amounts approx. 3 cups (total calories of which is 1271 – double-checked with Cronometer), that is approx. 45-50 Tbsp.
Yeira
All nuts have a healthy fat content. So, there is no need to worry about “fat” content. Are you planning on drinking the recipe? Lol. I think that as long as you are eating a BALANCED diet full of greens, grains, proteins and fruits. You will be fine. Oh and don’t forget to exercise and hydrate well.
Clarese Joyce
I don’t know it meant 2.5 I thought it was either 2 or 5. Maybe you should put that in an asterisk on the recipe. Fingers crossed how it turns out. ?
My Pure Plants
Hi, sorry. I made it clearer now. I hope you went with 2 🙂 Let me know how it goes.
Bec
Hey, made this and it’s super yummy with hashbrowns! How long will it keep whilst refrigerated?
My Pure Plants
It should be good for 4-5 days for sure.
Katie
How long is it good for in the fridge
Katie
Also how many tbsp of ACV? It says 2,5
My Pure Plants
It is 2 Tbsp and a half Tbsp. Start with 2 and add more after you taste it.
My Pure Plants
The longest we had them is one week.
Jah-Leah
Hi haven’t tried it yet, but I trust it. I’m not vegan- def love chicken, but my gf pretty much is and I try not to do too much dairy as an athlete and as I’m getting older. I’m quarantined in the UK and nuts are so much more expensive here than nyc. I tried a recipe with cashews and it was really good! But we know it’s caloric and again $$ especially now is tight. Thanks for this.
My Pure Plants
Indeed, cashew can be quite pricey. If you try the recipe, let us know how do you like it.
Matt
What can I say? How can I thank you enough? My wife has severe allergies to dairy egg and nuts and gluten. She’s been desperately missing sour cream for years now and I was determined to find an option for her. This is it. She is over-the-moon happy. A few important things to keep in mind. I had to hunt around for strictly allergen-free sunflower seeds that were not roasted or salted, and were produced in a facility that was strictly allergen-free. The seeds that I found are made by Terrasoul. They seem to be widely available on the internet. I also took your advice and bought a very powerful high speed blender. I can imagine that was a key investment. It really does pulverize and liquify the seeds more than I would imagine a conventional blender would. And yes, your advice is correct. After sampling the first batch, I thought it was perfect. But she asked that I adjust the lemon juice and salt down a little bit. Thank you so much for sharing this recipe! I wish I could give you a hug.
My Pure Plants
You just made my day. You will love the high-speed blender, it is like rediscovering old recipes as if they were new. Making cashew milk without straining or making hummus without peeling the chickpeas and so on. The most used kitchen equipment in our kitchen for sure.
Stephen
I use my Vitamix more than any other kitchen tool. It was an expensive investment, but worth every penny. I just did my grocery shopping (my last one for a while) and forgot sour cream. We’re having nachos for dinner (vegan) so I’m going to try this recipe.
My Pure Plants
It wasn’t a quick decision to buy it for sure, but in retrospect, it was totally worth it. I hope you’ll like the recipe. Let us know how it turned out.