It is a 5-minute, homemade dairy-free sour cream recipe for when you need something nut-free and soy-free. 4-ingredients plus a high-power blender and you have yourself a creamy, tangy vegan sour cream without cashews.
Finding a good dairy-free sour cream substitute can be challenging as dairy sour cream has such a unique texture and taste. And we love it as it makes savory dishes over-the-top creamy. Sometimes you don’t need a spoon full of sugar, rather a spoon full of sour cream. For us, it is a must-have topping on vegan bean chili, on vegan burrito bowl, and on vegan breakfast casserole.
Non-dairy sour cream substitutes
There are numerous versions to make dairy-free sour cream. If you go with store-bought sour cream, they usually contain a lot of ingredients to make cultured sour cream from coconut cream (Follow Your Heart / Earth Island) or from soybeans (Tofutti).
However, you can make sour cream at home with fewer ingredients. I guess that’s why you are reading this recipe anyway. What all recipes have in common is that you need to use lemon juice and/or apple cider vinegar to get your sour cream base sour and tangy enough.
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Common bases for homemade recipes
You need something creamy and smooth not to mention white(-ish). And the following options are perfect to get that consistency:
- blended soaked cashews (or almonds)
- dairy-free yogurt
- soy milk or other non-dairy milk
- coconut cream
- blended sunflower seeds (allergy-free version)
- organic white beans
- active cultures
Ingredients
It is really simple and quick. You need 4 ingredients and 5 minutes tops to make a tangy, creamy vegan sour cream.
- sunflower seeds,
- fresh lemon juice,
- apple cider vinegar (choose a gluten-free vinegar if you need to)
- salt
We also like to add a dollop of mustard or nutritional yeast for a more tangy result.
Why sunflower seeds?
It is the only allergy-free homemade sour cream alternative, so nut-free and soy-free. Another important aspect to consider: it is also budget-friendly. Compared to the price of cashews, sunflower seeds are usually a bargain.
How to make vegan sour cream without cashews?
- 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. Drain them when time is up.
- Take a high-speed blender (like Vitamix or Blendtec) and add all ingredients in it (softened seeds, lemon juice, apple cider vinegar, and salt). (picture #1)
- Blend for 5 minutes tops until your vegan sour cream is so-so creamy and so-so white. Unbelievable, right? (picture #2)
Top tips to make it perfect every time
- By using a high-power blender, your sour cream will be warm when ready. It is better to make it the day before and let it cool in the fridge before using.
- You can blend sunflower seeds without soaking if you have a high-power blender.
- You can use a food processor or other types of blender, but you may need to compromise on creaminess.
What to use it for?
It is a very delicate vegan sour cream substitute, so we prefer to use it as a topping or salad dressing or in dips. It is not really suitable for baking recipes as it may lose its texture due to high heat. Here are a handful of our favorite recipes where we add it as a topping:
- Vegan Chili
- Loaded Vegan Nachos
- Oyster Mushroom Tacos
- Vegan Frittata
- Mexical Sweet Potato Rice Bowl
- Copycat Chipotle Veggie Burrito
- Vegan Cabbage Soup
Let us know in the comments where do you use your vegan sour cream!
This no nuts vegan sour cream recipe is dairy-free (lactose-free) and egg-free. It is suitable for vegan, vegetarian, nut-free, and gluten-free diets. It also works in the whole foods plant-based and paleo diet.
More vegan condiment recipes
You can browse through our Vegan Condiment Recipes or check out
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.
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.