Family-Friendly Vegan Recipes / Vegan Condiments and Sauces

Vegan Cultured Sour Cream Recipe

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Last updated on March 22nd, 2020 at 09:03 am

In my neck of the woods, dairy-free sour cream is hard to come by and when I can find it it is über expensive. Making your own vegan sour cream is super simple and today I am sharing my favourite vegan cultured sour cream recipe.  

 An angled image of Vegan Cultured Sour Cream dolloped on to freshly roasted potatoes


A food is said to be “cultured” when it goes through a fermentation process giving the food a little tang. The process not only changes the flavour it  restores or creates good bacteria.  

You could make a vegan cream and add a little lemon to make a slightly soured cream but to get the real tang, you’re going to want to ferment. 


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  • A mixing bowl
  • A clean spoon
  • A sterilised jar, around 500ml
  • A square of muslin larger than the mouth of your jar



OK, let’s do this. Our sour cream needs to sit for two days so we’d best get our butts in to the kitchen, tout de suite. You’ll need 5 ingredients for this pot of sour and creamy goodness.

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  • cashews
  • probiotic tablets
  • apple cider vinegar
  • lemon
  • fine sea salt


and water. I don’t count water as an ingredient because, well, it’s water.

Dairy-free cultured sour cream prepared in a blender - overhead process image of cream blending


This recipe is a no-brainer AND there is no cooking. Blend, stir, sit, stir again. Done. The only thing you will need to hone is a little patience.

You could make this vegan sour cream without the culturing process and there are a lot of recipes that do just that. But if you have the time and the inclination to make this cultured version you can’t beat the authentic tang the fermentation process provides. Just like my easy vegan kimchi with cabbage, some things just take better with a little time.

The sour cream thickens and becomes fantastically tart. Besides, think of all that wonderfully good bacteria you are adding to your gut.

Flat-lay image of vegan cultured sour cream ingredients

If, like me, you sometimes miss the comforts of an omnivorous diet (you’re going to want to check out 35 carnivore-approved vegan meals if you do ) having some choice back pocket basics that are close to the Real McCoy is a boon. While I’ll never go back to my carnivorous ways, it’s good to know I can have my fuzzy vegan feelings and a bowl of sour cream to bury my face in to too.


How do I store my vegan sour cream?

Store the cultured sour cream in a sealed container in the fridge for up to a week. You will need a container that is holds 2 cups or more as the cream with thicken as it chills.

Can I freeze vegan sour cream?

You can freeze your sour cream in a sealed freezer-proof container for up to a month. After thawing you’ll want to give it a good stir before using. 

Enjoy, x.

If you like this sour cream, you might like to check out these recipes:

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flat-lay image of roasted potatoes topped with vegan cultured sour cream


An overhead of baby roasted potatoes with vegan sour cream on baking paper

Vegan Cultured Sour Cream Recipe

Thick, creamy and perfectly tangy, this vegan cultured sour cream takes a little down time to prepare's so worth the wait
5 from 1 vote
Print Pin Rate
Course: Condiment | Sauces
Cuisine: Vegan
Keyword: vegan sour cream
Prep Time: 10 minutes
Fermenting: 2 days
Servings: 10
Calories: 118kcal
Author: Amanda Logan


  • 1 1/2 cups raw cashews
  • 1 cup water
  • 2 dairy-free probiotic capsules
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1/4 tsp fine sea salt


  • Soak the raw cashews in a bowl of water overnight or for at least 4 hours. 
  • Drain and rinse the cashews and add them to a high-powered blender with the cup of water. Blend until completely smooth and thick. 
  • Transfer the cashew base to a bowl. Empty the contents of the probiotic capsules to the cashew cream and using a wooden or plastic spoon, stir to completely combine. Transfer the mixture to a steralised jar. Cover the jar tightly with muslin and fix with an elastic band. Leave the jar in a warm space away from direct sunlight for 48 hours. 
  • After the 48-hours (or longer if you want it super tangy) stir in the apple cider vinegar, lemon juice and sea salt. Taste and adjust if needed. Serve immediately or store in the fridge in a sealed container for up to 3 days. It will thicken more refrigerated. 


Use a steralised jar that is at least a 1/3 larger than the amount of cashew cream. The cream will swell during the fermentation process. Trust me. I learned the hard way. 
Do not use a metal spoon to stir in the probiotic powder. 
To sterilise a jar, first wash it in a dishwasher or in hot soapy water. After drying with a clean cloth, place the jar in a cold oven before turning the oven on to 110 degrees C (230 F) Once the oven has reached the correct temperature, leave the jar in there for 10 minutes. After 10 minutes, carefully remove the jar from the oven and place it on a clean cloth to cool. 


Calories: 118kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1.5mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

Front on image of small roasted potatoes sitting on textured paper all topped wit vegan cultured sour cream and chopped chives.

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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