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Dairy-free sour cream in glass jar. - 24 Carrot Kitchen
5 from 2 votes

How To Make The BEST Dairy-Free Sour Cream!

Easy and super creamy dairy-free sour cream that tastes like the real thing!  So authentic and can be used anywhere regular sour cream would be.

Course Condiment, dressing/sauce
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 153 kcal
Author Christine Galvani


  • 3/4 cup whole raw cashews
  • 2 teaspoons lime or lemon juice
  • 1 teaspoon coconut vinegar (sub apple cider vinegar)
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/2 cup dairy-free unsweetened yogurt


  1. Place cashews in a bowl, cover with water and soak for 4 hours.

  2. Drain and rinse cashews and place them in a food processor.

  3. To the cashews, add the other ingredients (lime or lemon juice or a combination of both), vinegar, water, and salt) in the food processor and blend for 1-2 minutes until very creamy.

  4. Pour the sour cream into a mixing bowl, add the dairy-free yogurt and stir combine.

  5. Use on your favorite foods.

  6. Store in the refrigerator for up to a few days.  Best served cold.  

Nutrition Facts
How To Make The BEST Dairy-Free Sour Cream!
Amount Per Serving
Calories 153 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Cholesterol 4mg1%
Sodium 309mg13%
Potassium 207mg6%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 30IU1%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.