Comments on: Vegan Sour Cream

By: MARIE BATEL

MARIE BATEL — Wed, 28 Oct 2026 21:54:56 +0000

In reply to Cheryl Stinson. I have frozen it. Just needs a good blend with immersion blender.

By: Cookie and Kate

Cookie and Kate — Sat, 24 Oct 2026 16:59:06 +0000

In reply to Mary. Hi Mary, thanks for sharing your experience with freezing. I am so glad you enjoy the recipe!

By: Cookie and Kate

Cookie and Kate — Sat, 24 Oct 2026 16:56:32 +0000

In reply to Christina. Hi Christina, yes this is best to add after you've cooked the soup, stirring in at the end to each serving.

By: Cookie and Kate

Cookie and Kate — Fri, 23 Oct 2026 03:59:04 +0000

In reply to Cheryl Stinson. Hi Cheryl, thank you for sharing your experience! I'm sure others will find it helpful.

By: Cheryl Stinson

Cheryl Stinson — Thu, 22 Oct 2026 17:34:53 +0000

In reply to Cookie and Kate.

Hi,

I had good results of freezing this vegan sour cream. I will definitely do it again!

It made it thicker. More like a spreadable cream cheese it tasted more creamy and it was less acidic. Barely noticed the flavors of the lemon and ASV.

I frooze a small container Sept 8th and dethawed it Oct 19th. I took a photo of it beside freshly made batch but can’t seem to share it.

By: Christina

Christina — Tue, 20 Oct 2026 12:37:56 +0000

This vegan cream is phenomenal! I was finally able to enjoy lasagna for the first time in years since going dairy free. I also made some vegan sour cream for lasagna soup and added it after cooking the soup. With the lasagna I noticed that some of the cream sets up. Do you happen to have a diary/coconut free sub for soups that call for heavy cream? Or is this the best sub as long as I add after I’m done cooking the soup?

By: Mary

Mary — Mon, 19 Oct 2026 16:23:21 +0000

In reply to Cookie and Kate. I have made this twice now and Love this recipe! It really does taste very similar to real dairy sour cream (to me). I have frozen it also. It does work! comes out a bit thicker but thaw and stir and viola it is perfect!! so I make a batch and freeze in ice cube trays thaw one ice cube at a time as needed! Thank you of sharing this wonderful sour cream recipe with all of us out here!!

By: Cookie and Kate

Cookie and Kate — Mon, 07 Sep 2026 21:29:33 +0000

In reply to Cheryl Stinson. Hi Cheryl, I'm so glad you enjoy the recipe. Please do share your experience with freezing and thawing if you get a chance.

By: Cheryl Stinson

Cheryl Stinson — Mon, 07 Sep 2026 16:48:01 +0000

I use a number of your recipes regularly. This recipe is perfect. My non-vegan family even prefer it to sour cream. I also use it as a base for ranch dressing, in curries, etc.
I don’t see any notes on how it freezes. I am going to try freezing a small amount because we don’t always use it up in a week. Too yummy to waste any.

By: Cookie and Kate

Cookie and Kate — Thu, 20 Aug 2026 03:56:16 +0000

In reply to Mary. Hi Mary, I haven't tested it, but if you try, please share how it works.