Creamy Vegan Sour Cream recipe (low fat & oil free with sodium free option)

Vegan sour cream is incredibly easy to make while retaining the creamy texture with a notable dairy tang without using any animal products at all. This dairy-free recipe uses uses a combination of both sunflower seeds and cashews to form the base, while adding tang using lemon, and yellow mustard. Nutritional yeast is optional, and simply adds a depth of flavor. This recipe is a nice addition to our recipes for cheap vegan chili, cowboy beans, refried beans, and just about any burrito.

If you are looking for a cheaper version of this recipe, simply swap out the cashews for more sunflower seeds. These seeds are lower fat, cheaper to buy, and you can find local (or closer to home) sources for them. While the cashews tend to improve the texture, the difference is not huge. Try both if you can, and see what you think. You do not need to soak the seeds if you are using a high powered blender, like a Vitamix, however it’s often a good idea to soak regardless for texture and health.

For the SOS-free (Salt, Sodium, Sugar free) preparation, see recipe notes.

Vegan Sour Cream

This easy sour cream can be made as a thick creamy sauce (as pictured), or thinned down so it's easy to drizzle. SOS-free recipe information in article and notes.

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Course: Sauces, Spreads & Condiments

Cuisine: American

Keyword: cashews, lemon juice, nutritional yeast, sunflower seeds

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 16 Servings

Calories: 49kcal

Author: Jen deHaan

Ingredients

• 1/2 cup raw cashews Soaked (see notes)
• 1/2 cup raw sunflower seeds Soaked (see notes)
• 1/2 cup water
• 1/4 cup lemon juice
• 2 Tbsp apple cider vinegar
• 1 tsp yellow mustard
• 1 tsp nutritional yeast
• 1/2 tsp salt Optional
• 1/4 cup water or plant-based milk Optional (used to thin sour cream)

Instructions

• Add all ingredients except for the 1/4 cup of optional water/plant-based milk to blender.
• Blend for a couple minutes, or until smooth and creamy.
• If you want a runnier sour cream, add the optional water or plant-based milk to the blender and continue blending until you reach desired consistency.

Notes

The nutritional value (approximate) includes the optional sodium. Remove salt for lower value.

Soaking nuts and seeds is not mandatory if using high-powered blender.

To make this recipe sodium free, omit the salt and use yellow mustard powder instead of prepared yellow mustard. Or, make your own homemade yellow mustard or find a sodium free option at the store (some health food stores may have options).

Nutrition Facts

Vegan Sour Cream

Serving Size

 

2 Tbsp (approx)

Amount per Serving

Calories

49

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Sodium

 

78

mg

3

%

Potassium

 

60

mg

2

%

Carbohydrates

 

2

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

2

g

4

%

Vitamin C

 

2

mg

2

%

Calcium

 

5

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

Alternatives, changes, and swaps

For SOS-free: Omit the optional salt, and swap the prepared yellow mustard with yellow mustard powder, homemade yellow mustard (recipes are often sodium free), or use a brand that does not include sodium (may be found at health food stores).

For reducing cost: Swap the cashews for the same amount of sunflower seeds. This will affect the texture and flavor a bit, but not too much.

For making a runnier texture: Add plant-based milk or water in small amounts while blending to desired consistency.