Dairy-Free Vegan Sour Cream Recipe

Bowl of sour cream with orange zest
Jeff Kauck/Getty Images
  • 15 mins
  • Prep: 10 mins,
  • Cook: 5 mins
  • Yield: About 1 cup (8 servings)
Ratings (5)

When you think sour cream, dairy-free seems like the furthest thing from your mind, but vegan and dairy-free foodies can use this recipe as a fix. This dairy-free sour cream recipe is much better than the traditional tofu-based sour cream alternative, which always seems either a little too stiff or a little too "beany." This recipe, however, needs a little bit of time to chill, so it is a good idea to make it the morning or night before you plan to serve it. If you have gone store bought before with the Follow Your Heart, Tofutti or Earth Island brands of vegan sour cream, this recipe will give you a similar taste and texture: rich, creamy and smooth. Some vegan sour creams add cashews for a thicker, fuller taste for those who don't like to use soy as is used in this recipe.

Storing Vegan Sour Cream

Store bought vegan sour cream may have a much longer shelf life and this because it has preservatives and thickening agents that are not used in this homemade vegan recipe. This vegan sour cream will last anywhere from 4 to 14 days in the refrigerator, depending on how long it's been left out or if it's been "contaminated" by saliva or other foods from a spoon dipped in its container. This vegan sour cream can be stored in the refrigerator, but cannot be frozen and thawed. It is best kept in an air-tight plastic container on the refrigerator door. If your sour cream starts to become liquidy, stir it to combine before serving, just as you would regular sour cream.

What You'll Need

  • 1 tablespoon cornstarch
  • 1/2 cup soymilk powder
  • 1 cup soy milk (or​ almond milk)
  • 1 cup plain soy yogurt (unsweetened)
  • 1 teaspoon salt
  • 1 teaspoon​ lemon juice

How to Make It

  1. In a small cup, mix together the cornstarch and 1 tablespoon of water until the cornstarch is completely dissolved.
  2. Transfer to a small saucepan off heat. Add the soymilk powder and about 1/3 cup of the soymilk or almond milk, mixing until dissolved. Gradually add the remaining soymilk or almond milk until the mixture is consistent.
  3. Over medium-low heat, add the soy yogurt, salt, and lemon juice, stirring well to incorporate, and cook until mixture is thickened, for about 3 minutes.
  1. Transfer to a heat proof dish, place plastic wrap directly on the surface of the sour cream and chill in the refrigerator for 1 hour or until cool and set. Serve.