Vegan Sour Cream from Recipe RenovatorI’m starting a new series on Thursdays. I thought it would be helpful to pull out some of the how-to information I’ve included in other posts so that you can find it more easily. Up first, vegan sour cream.

Suitable for:
vegan, gluten-free, low-sodium, paleo, reduced-sugar diets

Not for:
migraine diets

Vegan Sour Cream from Recipe Renovator

How to make vegan sour cream

5 from 1 vote
Prep Time 5 mins
Total Time 1 hr 5 mins
Course Dinner, Lunch
Cuisine American
Servings 6 servings


  • 1 cup cashews raw (120 g)
  • 1 lemons
  • 1 tsp sea salt (omit for low-sodium diet)


  • Soak the cashews in enough filtered water to completely cover them. Soak them for at least one hour. If you don't have a high-speed blender, soak them overnight.
  • Drain the soaked cashews and put them into your blender with the juice from the lemon and the salt. Blend, stopping to scrape down the sides as needed. (Use the tamper if you have a Vitamix.) The mixture should end up a very smooth sour cream consistency. If you need to, add a little bit of filtered water to get it to blend.


Per serving:
  • 112 calories
  • 9 g fat
  • 2 g saturated fat
  • 5 g monounsaturated fat
  • 2 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 377 mg sodium (2 mg sodium with salt omitted)
  • 141 mg potassium
  • 7 g carbohydrate
  • 1 g fiber
  • 1 g sugars
  • 4 g protein
  • 3 Weight Watchers Points Plus
Store covered in the refrigerator for up to five days.