Vegan Sour Cream

4.63 from 8 votes

The easiest vegan sour cream ever! No cashews, no tofu and no coconut oil required! Ready to use in seconds, smooth, creamy and tangy!

Prep Time1

Total Time1

Course: Sides

Cuisine: American, Mexican

Keyword: vegan sour cream

Servings: servings

Calories: 351kcal

240 ml soy milk at room temperature
240 ml vegetable oil or any neutral vegetable oil like sunflower or canola oil
50 g vegan yoghurt choose a thick Greek-style variety, unflavoured and unsweetened
2 teaspoon lemon juice
4 teaspoon white wine vinegar or any plain white vinegar

Place all the ingredients in the cup of a blender and blend until smooth. Alternatively place all the ingredients in a cup and blend with an immersion blender until smooth.
240 ml soy milk, 240 ml vegetable oil, 50 g vegan yoghurt, 2 teaspoon lemon juice, 4 teaspoon white wine vinegar
The vegan sour cream is ready to use right away but will thicken slightly in the fridge if left to chill for at least 2 hours.

As far as I'm aware, this recipe only works with soy milk. Soy milk naturally contains lecithin (also present in egg yolks) which act as an emulsifier. This means the lecithins in the soy milk force the water and vegetable oil to emulsify, meaning they stay blended together in an emulsion. This works on a similar principle to my vegan whipped cream, which some people have told me can also work with almond and oat milk, but I haven't tried this myself. If you have a soy allergy, by all means try this method with an alternative milk other than soy milk!
Whichever milk you use, it must be used at room temperature, otherwise it won't emulsify and the mixture will split.
Do not try this recipe with anything other than a neutral vegetable oil. Firstly, much of the flavour comes from the oil, so you don't want anything too strong or bitter. Secondly, many oils like olive oil are too acidic for this recipe. They'll cause the mixture to split and it won't emulsify. Stick to vegetable oil, sunflower oil, canola/rapeseed oil or deodorised coconut oil.