Vegan Sour Cream

Who doesn’t love a dollop of sour cream on a baked potato, in a bowl of Borscht, on top of nachos or anywhere really. While you can buy vegan sour cream in most grocery stores it is expensive, and most of them have palm oil, along with a bunch of other stuff. Not to mention why buy something in a single use plastic container when it is so easy to make. This is a super simply recipe and taste like the dairy sour cream we used to eat. This recipe is courtesy of Chef Skye Micheal Conroy, it is posted on his website, We decided to do a blog post and video with this recipe so you can see how simply it is, this is now our go to sour cream. Chef Skye has phenomenal cookbooks including-

Cook and Let Live

The Non-Dairy Evolution

Seitan And Beyond



1/4 cup refined coconut oil

1/2 cup whole raw cashews, (soaking over night is preferred but not necessary)

1 1/4 cup organic plain unsweetened soy milk

1/4 teaspoon fine sea salt or kosher salt

1 1/2 teaspoons vegan latic acid

Heat the coconut oil just enough to melt it and set aside. You can heat it by placing the jar without the lid into the microwave, or scoop some out and heat in a pan on the stove.

Measure the lactic acid and set aside.

Add the cashews, soymilk, and salt to a high-speed blender and process for 2 minutes.

Remove just the plug of your blender lid, add the coconut oil while the blender is on high speed. Reduce the speed to low, add the lactic acid. The cream will thicken right away, turn the blender off has soon as it thickens. Put the mixture in a different container and into the refrigerator, the cream will fully thicken within 6 hours. Store in the refrigerator for up to 10 days.