When we moved to the boonies of rural Maine a few years ago, one of the things that I really missed was easy access to some of my favorite vegan food products. I loved the texture of Tofutti better than sour cream, and mourned that I could no longer easily purchase it. I missed the huge variety of vegan ice creams readily available in large town, Tennessee.

I’ve been skeptical of cashew based sour creams in the past, only because I felt like the cashews lent too much of sweet undertone that I didn’t feel belonged in a vegan sour cream.

Enter: Avocados! Avocados are naturally rich and creamy, and while they aren’t exactly the right color for sour cream, when mixed with cashews and lemon juice, they are beautifully whitened up. With the addition of avocados, the sweetness of the cashew is perfectly masked to create a flavorful and creamy topping for all your favorite savory dishes.

In other news, if you’re looking for a 100% whole food, plant based, vegan alternative to sour cream, we’ve got you covered.

How To Make Vegan Avocado Sour Cream

This is the simplest recipe ever. Just toss your rinsed cashews (soaked if you don’t have a high-speed blender), peeled and seeded avocado, lemon juice, garlic powder, salt, and water into a high-speed blender. Cover and blend on high for 1-3 minutes, or until everything is smooth and creamy.

Place in an airtight container and serve chilled. This recipe tastes even better after sitting in the fridge overnight.

How Should I Use This?

Put a dollop on a baked potato or swirl it into my vegan mushroom chili (pictured below).

This vegan avocado sour cream will taste fantastic with any savory dish that is traditionally topped with sour cream–chili, burritos, enchiladas, tacos, soups, and salads.

Print Recipe

3.80 from 10 votes

Vegan Avocado Sour Cream

This easy and tangy avocado sour cream is the perfect topping for your chili, taco, salad, burrito, or enchilada. 

Prep Time5 minutes mins

Total Time5 minutes mins

Course: topping

Cuisine: Tex-Mex

Servings: 6

Calories: 114kcal

Author: Lindsay Reynolds

Ingredients

• ▢ 1 ripe avocado peeled and seeded
• ▢ 1/2 cup raw cashews rinsed
• ▢ 2 tablespoons lemon juice
• ▢ 3/4 cup water
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon garlic powder  

Instructions

• Place all ingredients in a high-speed blender (like Vitamix or Blendtec), and blend until smooth. 

Notes

If you don’t have a high-speed blender, you can still make this recipe! Simply soak your rinsed cashews in hot water for 3-4 hours before draining the water off, then add cashews to blender as instructed. 

Nutrition

Calories: 114kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 233mg | Fiber: 2g | Vitamin A: 50IU | Vitamin C: 5.3mg | Calcium: 8mg | Iron: 0.9mg

Tried this recipe?Mention @VeganYumminess or tag #VeganYumminess!