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    Home » Dressings & Sauces

    How To Make Cashew Sour Cream

    Jump to Recipe·Print Recipe
    How To Make Cashew Sour Cream
    How To Make Cashew Sour Cream

    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?!?

    How To Make Cashew Sour Cream

    5 Ingredients and less than 30 seconds to make. I know. Amazing, right?

    How To Make Cashew Sour Cream

    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.

    How To Make Cashew Sour Cream

    Simply add all your ingredients to a blender and let the fun begin.

    How To Make Cashew Sour Cream

    Right before your eyes, in just a few seconds, an amazing transformation.

    How To Make Cashew Sour Cream

    And, just like that…SOUR CREAM!

    How To Make Cashew 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!

    Print
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    How To Make Cashew Sour Cream

    Cashew Sour Cream

    ★★★★★ 5 from 14 reviews
    • Author: Shane Martin
    • Prep Time: 1 minute
    • Cook Time: 1 minute
    • Total Time: 2 minutes
    • Yield: 8 servings 1x
    • Category: Toppings
    • Diet: Vegan
    Print Recipe

    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

    Scale
    • 1 cup raw cashews (soaked 1–2 hours)
    • 1 tbsp. apple cider vinegar
    • 1 tbsp. lemon juice
    • ½ tsp. sea salt
    • Water to blend

    Instructions

    1. Drain cashews and place in blender.
    2. Add vinegar, lemon juice, and sea salt.
    3. Pour in just enough water to cover the cashews.
    4. Blend on high until mixture is smooth and creamy.

    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.

    Nutrition

    • Serving Size: 2 Tbsp
    • 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

    Did You Make This Recipe?

    Be sure and tag @shaneandsimplecooking on Instagram and hashtag it #shaneandsimple.

    I want to see all your delicious creations!

    « Easy Vegan Lasagna Rolls With Tofu Ricotta
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    Reader Interactions

    Comments

    1. Kari Zering

      April 18, 2022 at 1:49 pm

      Hi Shane,
      My new hobby going plant based no oil lifestyle.
      Just retired and I’m game in getting rid of my husbands painful arthritis flare up episodes.

      I did make your delicious cashew sour cream, but I can’t find out how long it will last in the fridge.
      I like to put sticky notes on my dishes to give me heads up on their expiry dates.

      Thanks for ALL your EASY DELICIOUS recipes!!
      Kari❤️

      Reply
      • Shane Martin

        April 19, 2022 at 10:19 pm

        Thank you, Kari!!! The sour cream is good for 7 days when stored in the fridge.

        Reply
    2. Rochelle

      December 04, 2021 at 6:18 pm

      WOW! I have always wanted to make a cashew sour cream and I’m so glad I did. It was very easy to make and much better than store bought. This cashew sour cream was perfect on the Chipotle Chickpea tacos (Shane & Simple). I look forward to using it on other items.

      ★★★★★

      Reply
    3. Keri Mager

      July 14, 2021 at 3:35 pm

      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!

      ★★★★★

      Reply
    4. Laura M Williams

      May 03, 2021 at 10:17 am

      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.

      ★★★★★

      Reply
    5. Shellie

      April 28, 2021 at 8:34 pm

      Do you know how much 8 servings makes? Would that be more than a cup? Can’t wait to try this. Thanks.

      Reply
      • Shane Martin

        April 29, 2021 at 8:33 am

        Each serving is 2 Tbsp so 8 servings would be right at a cup…give or take.

        ★★★★★

        Reply
    6. Jeff

      March 29, 2021 at 11:48 pm

      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

      ★★★★★

      Reply
    7. Grace

      January 20, 2021 at 4:28 pm

      Shane,
      I am trying to avoid nuts right now. Would this dressing work out with cannelini beans ?

      Reply
      • Shane Martin

        January 23, 2021 at 8:12 am

        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/

        ★★★★★

        Reply
    8. Kelly

      October 31, 2020 at 8:48 pm

      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!

      ★★★★★

      Reply
    9. Lori

      September 19, 2020 at 7:58 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        September 19, 2020 at 9:52 pm

        Thank you so much!

        Reply
    10. Sandy

      May 12, 2020 at 9:18 pm

      What could I sub tofu or nuts with?

      Reply
      • Shane Martin

        May 13, 2020 at 3:28 pm

        You could try 1 1/2 cups white beans.

        Reply
    11. Joanie

      May 12, 2020 at 4:00 pm

      Hi Shane, this seems like it would freeze well. Have you ever tried freezing it?

      Reply
      • Shane Martin

        May 13, 2020 at 3:29 pm

        I haven’t because it doesn’t last long in our house:) But, you should have no problem.

        Reply
    12. Risa

      December 11, 2019 at 1:03 am

      I’d like to try this but will raw cashew butter work or does it have to be soaked raw cashews?

      Reply
      • Shane Martin

        December 11, 2019 at 9:51 am

        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.

        Reply
        • Risa

          December 11, 2019 at 7:58 pm

          Just made this with the raw cashews. It is an excellent replacement for sour cream!

          ★★★★★

          Reply
          • Shane Martin

            December 11, 2019 at 10:22 pm

            Risa, thank you so very much!

            Reply
    13. Tim

      November 26, 2019 at 2:34 pm

      Hi Shane, Can you soak the cashews in hotter water for less time to shorten the prep time? Thanks!

      Reply
      • Shane Martin

        November 26, 2019 at 4:44 pm

        Sure thing! Boil them for 5 minutes. That works really well.

        Reply
    14. Betsy

      November 14, 2019 at 10:24 am

      VERY runny – how can i thicken it up?

      Reply
      • Shane Martin

        November 14, 2019 at 1:45 pm

        Start with half the water and add more as needed.

        Reply
    15. Adrienne Davila

      August 12, 2019 at 5:56 pm

      Amazing! Thank you for another delicious recipe.

      ★★★★★

      Reply
      • Shane Martin

        August 12, 2019 at 6:01 pm

        Adrienne, thank you so much and I’m so glad you enjoyed the sour cream. Have a great day!

        ★★★★★

        Reply
    16. Mrinal

      December 23, 2018 at 9:47 am

      Hey I don’t have vinegar ; is it possible to make it without it ?? I love all your recipes .. Thank you !!

      Reply
      • Shane Martin

        December 23, 2018 at 10:04 am

        Yes. Just add a little more lemon. Should still turn out well. Thanks for reaching out!

        Reply
    17. Jen

      October 26, 2018 at 9:52 pm

      I used to make homemade onion dip with Greek yogurt And carmelized Shallots. I wonder if tnie ciule veganize my signature dip!

      ★★★★★

      Reply
      • Jen

        October 26, 2018 at 9:53 pm

        Wow. Bad autocorrect there. So sorry.

        Reply
    18. Jan

      October 06, 2018 at 9:03 pm

      Best cashew cream I’ve had !

      ★★★★★

      Reply
      • Shane Martin

        October 06, 2018 at 9:33 pm

        Thank you, Jan! I really appreciate it.

        Reply
    19. Michael

      February 26, 2018 at 3:15 pm

      Rich, creamy and tangy. Better than regular sour cream. And, healthier!

      ★★★★★

      Reply

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