• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Pure Plants
  • Home
  • Recipes
  • About
    • Contact us
    • Media & Press
  • Meal Plans
    • FREE 7-day Vegan Meal Plan (Only Easy Recipes!)
    • Quick Vegan Meals
    • Vegan Christmas Dinner
    • Vegan Thanksgiving Dinner
  • Guides
    • Eggplant
    • Oyster Mushrooms
    • TVP
menu icon
go to homepage
  • Recipes
  • Entrees
  • Soups
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Entrees
    • Soups
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home > Vegan Condiments

    Vegan Sour Cream (Nut-free, Soy-free, Dairy-free)

    By Nandor Barta on 02/16/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    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. 

    Small white glass packed with dairy-free sour cream and topped with fresh parsley.

    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.

    Table of Contents hide
    1. Non-dairy sour cream substitutes
    2. Ingredients
    3. How to make vegan sour cream without cashews?
    4. Top tips to make it perfect every time
    5. What to use it for?
    6. More vegan condiment recipes
    7. Vegan Sour Cream (Nut-free, Soy-free)

    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.

    A heart shape puzzle of vegetables with a text overlay saying 7-day meal plan
    FREE 7-Day Vegan Meal Plan

    Subscribe to our newsletters and download it right now.

    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.

    Ingredients of dairy-free sour cream - On a wooden board there are a cup of sunflower seed, half of lemon, small glass of apple cider vinegar and a wooden spoon of salt.

    How to make vegan sour cream without cashews?

    1. 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.
    2. 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)
    3. Blend for 5 minutes tops until your vegan sour cream is so-so creamy and so-so white. Unbelievable, right? (picture #2)
    2 pictures - one with all ingredients added to the blender and one after the blender worked its magic and made white dairy-free sour cream

    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.
    Small white glass packed with dairy-free sour cream and topped with fresh parsley. At the background the blender with the remaining sour cream.

    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!

    Small white glass packed with dairy-free sour cream. At the background the ingredients: a cup of sunflower seed, half of lemon and a small glass of apple cider vinegar

    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

    • Tofu cream cheese
    • Oil-free hummus
    • Roasted beetroot hummus
    • Homemade peanut butter
    • Vegan BBQ sauce

    Vegan Sour Cream (Nut-free, Soy-free)

    Nandor Barta
    It is a 5-minute homemade dairy-free sour cream recipe. You only need 4 ingredients and a high power blender to get a creamy, tangy vegan sour cream without cashews. 
    4.4 from 58 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Blending time 5 minutes mins
    Total Time 10 minutes mins
    Course Sauce
    Servings 3 cup
    Calories 26.1kcal

    Equipment

    • our Vitamix A2300

    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
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    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.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    We tested and tasted the lemon and apple cider vinegar ratio a lot and we found this ratio to our taste. As cashews have a more neutral taste, you need to add more flavors to sunflower seeds to overpower their seed-like aftertaste. 
    In any case, none of the dairy-free sour cream substitutes will match EXACTLY to dairy sour cream. You need to keep an open mind and try and test for yourself. But to be honest, homemade recipes can get you just close enough to enjoy your favorite sour cream-based dishes again. 

    Video

    Nutrition

    Nutrition Facts
    Vegan Sour Cream (Nut-free, Soy-free)
    Amount Per Serving (1 Tbsp)
    Calories 26.1 Calories from Fat 21
    % Daily Value*
    Fat 2.3g4%
    Saturated Fat 0.2g1%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 0.8g
    Sodium 147.8mg6%
    Potassium 30.5mg1%
    Carbohydrates 1g0%
    Fiber 0.4g2%
    Sugar 0.2g0%
    Protein 0.9g2%
    Vitamin A 2.3IU0%
    Vitamin C 0.7mg1%
    Calcium 3.7mg0%
    Iron 0.2mg1%
    * Percent Daily Values are based on a 2000 calorie diet.
    3.1K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Heather Taylor

      October 15, 2023 at 8:03 am

      5 stars
      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.

      Reply
    2. Lana

      October 07, 2023 at 3:51 am

      5 stars
      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

      Reply
      • Nandor

        October 07, 2023 at 5:27 pm

        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.

        Reply
    3. Sophie

      June 01, 2023 at 11:23 pm

      5 stars
      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!

      Reply
      • Nandor

        June 05, 2023 at 7:04 am

        That is wonderful. We are so glad it turned out great. Thank you so much for letting us know.

        Reply
    4. Jamie

      May 29, 2023 at 8:27 pm

      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?

      Reply
      • Nandor

        June 01, 2023 at 8:57 am

        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.

        Reply
    5. Nicol Moorhead

      May 28, 2023 at 2:37 am

      Soup… This recipe made SOUP.

      (I knew the liquid measurements seemed super high. I read the recipe ten times to make sure)

      Reply
      • Nandor

        May 29, 2023 at 11:06 am

        I am sorry to hear that. I am not sure where it went wrong. We never heard of such result.

        Reply
    6. Lois

      November 01, 2022 at 4:30 pm

      5 stars
      Made this. It turn out great. Thanks for sharing.

      Reply
    7. Kim

      October 25, 2022 at 1:01 am

      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.

      Reply
      • Nandor

        October 25, 2022 at 12:10 pm

        We used sea salt.

        Reply
    8. Marija

      July 18, 2022 at 1:09 pm

      Can you replace apple cider vinegar by just adding more lemon juice?

      Reply
      • Nandor

        July 18, 2022 at 5:52 pm

        You might. There is a difference in acidity and taste between the two so it will depend on your preferences.

        Reply
    9. Sharon

      January 16, 2022 at 8:33 pm

      3 stars
      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.

      Reply
    10. JK

      January 04, 2022 at 3:33 pm

      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

      Reply
    11. JK

      December 17, 2021 at 4:20 pm

      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

      Reply
      • My Pure Plants

        December 17, 2021 at 6:02 pm

        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.

        Reply
    12. Jf

      October 25, 2021 at 9:01 pm

      Funny I must b doing something wrong tasted hummus like was good but not sour cream. What could have gone wrong?

      Reply
      • My Pure Plants

        October 27, 2021 at 8:09 am

        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.

        Reply
    13. Mary Helen Sell

      October 09, 2021 at 4:08 pm

      5 stars
      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.

      Reply
    14. Lisa

      June 01, 2021 at 8:45 pm

      Hi, I have all the ingredients but my sunflower seeds are roasted and unsalted. Can I sub those instead of raw?

      Reply
      • My Pure Plants

        June 02, 2021 at 7:13 am

        Absolutely. I tested this recipe with roasted unsalted as well. You are good to go.

        Reply
    15. Kat - the other 1

      May 01, 2021 at 11:56 am

      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.

      Reply
      • My Pure Plants

        May 01, 2021 at 8:15 pm

        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

        Reply
    16. Tammy

      March 06, 2021 at 9:34 pm

      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

      Reply
      • My Pure Plants

        March 07, 2021 at 12:33 pm

        I haven’t tried it in a cheesecake yet. 1/4 cup is indeed a small amount. Let me know if you try it.

        Reply
    17. JodyW

      February 25, 2021 at 3:25 pm

      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?

      Reply
      • My Pure Plants

        February 26, 2021 at 8:40 am

        Hi Jody, we use the sour cream for toppings. We haven’t tried it with a casserole recipe. Let me know if you do.

        Reply
    18. Rizzy

      January 25, 2021 at 5:37 am

      Do you strain the soaked seeds?

      Reply
      • My Pure Plants

        January 25, 2021 at 8:07 am

        Yes. You only need the seeds and discard the water.

        Reply
    19. LWG

      December 10, 2020 at 2:10 am

      5 stars
      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!

      Reply
      • My Pure Plants

        December 11, 2020 at 10:52 am

        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.

        Reply
      • Yeira

        May 05, 2022 at 1:04 pm

        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.

        Reply
    20. Clarese Joyce

      November 07, 2020 at 3:06 am

      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. ?

      Reply
      • My Pure Plants

        November 07, 2020 at 1:33 pm

        Hi, sorry. I made it clearer now. I hope you went with 2 🙂 Let me know how it goes.

        Reply
    21. Bec

      September 03, 2020 at 11:23 am

      Hey, made this and it’s super yummy with hashbrowns! How long will it keep whilst refrigerated?

      Reply
      • My Pure Plants

        September 07, 2020 at 7:11 am

        It should be good for 4-5 days for sure.

        Reply
    22. Katie

      May 29, 2020 at 8:52 pm

      How long is it good for in the fridge

      Reply
      • Katie

        May 29, 2020 at 8:53 pm

        Also how many tbsp of ACV? It says 2,5

        Reply
        • My Pure Plants

          May 30, 2020 at 8:49 am

          It is 2 Tbsp and a half Tbsp. Start with 2 and add more after you taste it.

      • My Pure Plants

        May 30, 2020 at 8:45 am

        The longest we had them is one week.

        Reply
    23. Jah-Leah

      May 12, 2020 at 6:19 pm

      5 stars
      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.

      Reply
      • My Pure Plants

        May 13, 2020 at 10:30 am

        Indeed, cashew can be quite pricey. If you try the recipe, let us know how do you like it.

        Reply
    24. Matt

      March 28, 2020 at 5:39 pm

      5 stars
      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.

      Reply
      • My Pure Plants

        March 28, 2020 at 6:09 pm

        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.

        Reply
        • Stephen

          March 31, 2020 at 8:00 pm

          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

          March 31, 2020 at 8:05 pm

          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.

    Primary Sidebar

    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Hearty stews

    • Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
      The Best Hearty Vegetable Stew
    • 2 white bowls with thick brown stew, lentils, chopped veggies and a couple of dumplings. The remaining stew is in a red-white Dutch oven.
      Vegan Stew with Dumplings
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • Cast iron skillet with veggie stew topped with puff pastry in a lattice pattern.
      Vegan Pot Pie

    Footer

    ^ back to top

    About

    • Contact
    • About
    • Media & Press
    • Privacy Policy
    • Terms & Conditions
    • Nutritional disclaimer
    • General Disclaimer

    Categories

    • Vegan Main Dishes
    • Vegan Soups
    • Vegan Desserts
    • Vegan Pasta Sauces
    • Vegan Sides

    Seasonal

    • Vegan Lentil Loaf
    • Vegan Shredded Chicken
    • Chickpea Mushroom Curry
    • Hokkaido Pumpkin Soup
    • Vegan Bechamel

    Quick links

    • TVP Recipes
    • Quick Vegan Meals
    • Creamy Vegan Soups
    • Rice Paper Recipes
    • Oyster Mushroom Recipes

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    Stock images for articles by Depositphotos.com.

    Copyright © 2018-2023

    3.1K shares