Low Sodium Vegan Sour Cream
Creamy, tangy, and completely plant-based, this Low Sodium Vegan Sour Cream is the ultimate guilt-free way to elevate your dips, dressings, and toppings. Made with a base of soaked raw cashews and flavored with zesty lemon juice, apple cider vinegar, and a hint of garlic and onion powder, this recipe delivers all the classic sour cream flavor while keeping it dairy-free and heart-healthy. A splash of unsweetened non-dairy yogurt adds a luscious texture that’s perfect for spreading, dolloping, or dipping. Quick to make in just 10 minutes of prep and with no cooking required, this easy recipe is ideal for vegans and anyone looking to reduce their sodium intake. Store it in the fridge for a cool and creamy addition to your favorite dishes—perfect on tacos, baked potatoes, or veggie platters!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 0.5 cup water
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons unsweetened non-dairy yogurt (e.g., coconut or almond yogurt)
- 0.25 teaspoons garlic powder
- 0.25 teaspoons onion powder
Instructions
Place the raw cashews in a bowl and cover them with hot water. Let them soak for 30 minutes to soften. If you have time, you can also soak them overnight in cold water for even creamier results.
Once the cashews are soaked, drain and rinse them thoroughly under cold water.
Add the soaked cashews, water, lemon juice, apple cider vinegar, non-dairy yogurt, garlic powder, and onion powder to a blender or food processor.
Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed. This may take 2-4 minutes depending on the power of your blender.
Taste the sour cream and adjust the tanginess by adding a bit more lemon juice or apple cider vinegar if desired.
Transfer the sour cream to an airtight container and refrigerate for at least 1 hour before serving. This helps the flavors meld and improves the texture.
Serve chilled as a topping or dip. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 808 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
