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
- 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 tbsp. apple cider vinegar
- 1 tbsp. lemon juice
- 1/2 tsp. sea salt
- Water to blend
Instructions
Notes
If you own a high-speed blender, like a Vitamix, it’s not necessary to soak the cashews, but it does help to make them even creamier.
To make the cashews extra creamy, soak the cashews overnight for at least 8-12 hours.
- Category: Toppings
Wondering how long this will keep in the frig? TIA
Sadly, all of it usually gets eaten they day we make it:) But, the times I have managed to save some for myself, I have kept it covered in the fridge for up to 5 days.
Thanks Shane…..I just want to keep it a couple of days before Thanksgiving! 🙂
You should be just fine:) Happy Thanksgiving!
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!
Rich, creamy and tangy. Better than regular sour cream. And, healthier!
★★★★★
Best cashew cream I’ve had !
★★★★★
Thank you, Jan! I really appreciate it.
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.
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!
★★★★★
VERY runny – how can i thicken it up?
Start with half the water and add more as needed.
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.
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, 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.
What could I sub tofu or nuts with?
You could try 1 1/2 cups white beans.
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!