Cashews are a spectacular little food and a miracle worker when it comes to dairy free living. I’m about to show you how to make cashew sour cream and it will blow your mind. Are…you…READY?!?
5 Ingredients and less than 30 seconds to make. I know. Amazing, right?
This cashew sour cream is super good! It’s healthier than regular sour cream, which is made with dairy. The cashews provide a rich and creamy texture as well as a slight sweetness with a little “tang” that is the perfect compliment to spicy meals.
Simply add all your ingredients to a blender and let the fun begin.
Right before your eyes, in just a few seconds, an amazing transformation.
And, just like that…SOUR CREAM!
Creamy, tangy, rich, and delicious!
Be sure and let me know if you make this! Leave a comment; take a picture; post it on Instagram; tag the photo #shaneandsimple; because I want to see your dish. Peace and feast!
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Cashew Sour Cream
- Prep Time: 1 minute
- Cook Time: 1 minute
- Total Time: 2 minutes
- Yield: 8 servings 1x
- Category: Toppings
- Diet: Vegan
Description
This cashew sour cream is tangy, rich, and super creamy! It’s much healthier than regular sour cream. The cashews provide an amazing texture when soaked and blended as well as a slight sweetness. It’s the perfect compliment for spicy dishes like your favorite veggie chili or veggie enchiladas.
Ingredients
- 1 cup raw cashews (soaked 1–2 hours)
- 1 tablespoon. apple cider vinegar
- 1 tablespoon. lemon juice
- ½ teaspoon. sea salt
- Water to blend
Instructions
Notes
Nutrition
- Serving Size: 2 tablespoon
- Calories: 99
- Sugar: 1.1 g
- Sodium: 147.6 mg
- Fat: 7.8 g
- Carbohydrates: 5.5 g
- Fiber: 0.6 g
- Protein: 3.2 g
- Cholesterol: 0 mg
We are new to this way of eating, and this was our first experience with vegan sour cream, it did NOT disappoint! We put it on jackfruit tacos, and red lentil chili. So, so good! I cannot wait to try your vegan cream cheese recipe! thank you!
★★★★★
I wish I could say it’s been decades although in 2019 I was still eating dairy. So it’s been close to a year & half since ditching dairy & going full on WFPB. Sour cream used to be one of my favorite condiments. I’ve made this recipe probably a dozen times now. I double the recipe which makes the perfect amount in my Vitamix. This recipe is so simple yet so delicious! I’m whipping up a a double batch today for a family I chef for who also love this. If you’re here & wondering if this is a good recipe, IT IS! Make it & don’t change a single thing.
★★★★★
Do you know how much 8 servings makes? Would that be more than a cup? Can’t wait to try this. Thanks.
Each serving is 2 Tbsp so 8 servings would be right at a cup…give or take.
★★★★★
Hi Shane,
Making this week! Are there any issues with using the cashew soaking water to use in making the sour cream? I’m eager to try this and the onion soup dip mix for a party platter of vegetables for Easter dinner this weekend.
Peace and blessings!
Jeff
★★★★★
Shane,
I am trying to avoid nuts right now. Would this dressing work out with cannelini beans ?
It is one option but it’s never been my favorite. You should try my other sour cream recipe with tofu. It’s my favortie…and my wife’s:)
https://shaneandsimple.com/easy-vegan-tofu-sour-cream/
★★★★★
Made this for the first time tonight to go with your pumpkin chili. I chickened out and only made half a batch and now I’m bummed because we cleaned it out real fast! It’s delicious! I’m trying to figure out additional ways I can use it. I’d love to hear how others have used this delish sauce. Thanks for a terrific (and simple) recipe, Shane!
★★★★★
I had to add slightly more cashews to obtain the correct consistency, but WOW! This is hands down THE BEST vegan sour cream I have ever made! This is a keeper! Thank you, Shane!
★★★★★
Thank you so much!
What could I sub tofu or nuts with?
You could try 1 1/2 cups white beans.
Hi Shane, this seems like it would freeze well. Have you ever tried freezing it?
I haven’t because it doesn’t last long in our house:) But, you should have no problem.
I’d like to try this but will raw cashew butter work or does it have to be soaked raw cashews?
Hi, Risa. It needs to be raw cashews. Cashew butter would be more like using peanut butter or some other spread and wouldn’t taste like sour cream. Hope this helps.
Just made this with the raw cashews. It is an excellent replacement for sour cream!
★★★★★
Risa, thank you so very much!
Hi Shane, Can you soak the cashews in hotter water for less time to shorten the prep time? Thanks!
Sure thing! Boil them for 5 minutes. That works really well.
VERY runny – how can i thicken it up?
Start with half the water and add more as needed.
Amazing! Thank you for another delicious recipe.
★★★★★
Adrienne, thank you so much and I’m so glad you enjoyed the sour cream. Have a great day!
★★★★★
Hey I don’t have vinegar ; is it possible to make it without it ?? I love all your recipes .. Thank you !!
Yes. Just add a little more lemon. Should still turn out well. Thanks for reaching out!
I used to make homemade onion dip with Greek yogurt And carmelized Shallots. I wonder if tnie ciule veganize my signature dip!
★★★★★
Wow. Bad autocorrect there. So sorry.
Best cashew cream I’ve had !
★★★★★
Thank you, Jan! I really appreciate it.
Rich, creamy and tangy. Better than regular sour cream. And, healthier!
★★★★★