Comments on: Vegan Sour Cream

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.

By: Mary

Mary — Sun, 09 Aug 2026 14:02:05 +0000

Can you freeze this? I would love to make a big batch and keep it in the freezer for easy access.

By: Sharon

Sharon — Fri, 24 Jul 2026 09:06:26 +0000

In reply to Cookie and Kate.

Thank you, Kate. I was thinking the same thing, so decided to wait to make the sour cream until I got some lemons today. I appreciate your input.

Sharon

By: Cookie and Kate

Cookie and Kate — Fri, 24 Jul 2026 02:48:32 +0000

In reply to Sharon Huber. Hi Sharon, I do think the lemon juice is essential for acidity and flavor. You could try increasing the vinegar, but I recommend the recipe as written.

By: Sharon Huber

Sharon Huber — Thu, 23 Jul 2026 13:07:46 +0000

I have made this and it’s good, and useful in many ways.

I want to make it today but have no lemons. Would it be ok without?

By: Cookie and Kate

Cookie and Kate — Sun, 21 Jun 2026 19:49:11 +0000

In reply to Faye G Schwartz. Hi Faye, I haven't tested it, but if you do please share how it works. I don't typically think dairy ingredients are great for freezing, but haven't experimented much with these vegan alternative ingredients.

By: Faye G Schwartz

Faye G Schwartz — Tue, 16 Jun 2026 16:20:28 +0000

Can this recipe be frozen for later use?

By: Lisa D

Lisa D — Thu, 02 Apr 2026 21:04:10 +0000

This is a shockingly delicious substitute for cheese! My boyfriend is having issues with dairy so I’ve been looking for a way to make his favorite foods with a non-dairy option. I have yet to find a plant based cheese that actually tastes like cheese. This is the closest I’ve found. I made the yummy roasted veggie enchilada casserole and used this sour cream in lieu of cheese (added nutritional yeast like Kate suggested). He thought it was ricotta! Next, I’m going to try drizzling it on mashed potatoes and on pizza. So good and simple to make.