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Better Than Sour Cream Recipe – Vegan & Oil-free

The title says it all: this dairy-free version is so much better than sour cream!

Many plant-based sour cream recipes include soy, but we used cashews instead, which add a creamy flavor and texture that I feel you don't get from soy.

We also used our Rejuvelac recipe to add that bit of zing sour cream is known for. This combination makes our sour cream perfect for your traditional spicy dishes, such as tacos or chili, or something simple like a baked potato. It's also a wonderful option for a simple veggie dip.

If you're looking for inspiration, here are a few of our favorite recipes that would pair deliciously with our sour cream:

The Ultimate Chili Con Tempeh
Sweet Potato Tacos

It's seriously delicious on almost anything. Try it once, and my guess is you'll be making it again and again!

Better Than Sour Cream

By Chef Katie Mae

Makes 2½ cups | Ready in 10 minutes without the fermentation time | Stores 10 days in fridge



  • 1/3 cup water
  • 1/3 cup Quinoa Rejuvalac
  • 2 cups cashews, soaked for 4-8 hours
  • ½ tablespoon apple cider vinegar
  • ½ lemon, juiced



  1. Add all of the ingredients to a high-powered blender. Blend until the cream has a smooth consistency, using the tamper to help stir. Depending on how long the cashews soaked for you may want to add a little more water to get your desired consistency.
  2. Transfer the cream to a clean glass container and cover. Then let the cashew cream sit at room temperature for 24 to 36 hours to allow it to ferment and develop a sour taste. Culturing the nuts in this way adds a tangy taste, making the flavor similar to traditional sour cream. The longer you allow it to sit a room temperature the tangier it will taste.
  3. Once the sour cream has fermented to your liking store it in the fridge, where it will last for up to two weeks, or possibly longer. It will continue to ferment and sour in the fridge but at a much slower rate.



If you don’t have rejuvelac, this recipe can be made without it. Use a bit more water, lemon juice, and apple cider vinegar to replace the 1/3 cup of rejuvelac. The tang won’t be quite as strong, and the flavor will be slightly different, but it will still be a delicious vegan sour cream.

A high-powered blender is preferred for this recipe because it will allow you to make the cream smoother and silkier than you can do in standard blender. If you don’t have a high-powered blender, you’ll want to soak the cashews for 4 to 8 hours before blending.

It should last for up about two weeks in the fridge, or possibly longer. Note, it will continue to ferment and sour in the fridge but at a much slower rate.


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