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Cashew Sour Cream

How To Make Cashew Sour Cream

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5 from 20 reviews

This vegan sour cream recipe is the perfect dairy-free substitute. Made with pure plant-based ingredients, it’s rich, tangy, and has the creamy consistency of traditional sour cream. 4 ingredients and 5 minutes are all you need.

Ingredients

Units Scale

Instructions

  1. Soak the raw cashews.
  2. Drain the cashews, discard the soaking water, and add the cashews to a high-speed blender
  3. Add the apple cider vinegar, lemon juice, cold water, and salt to the blender with the soaked cashews.
  4. Blend until there is a smooth and creamy texture. Stop and scrape down the sides of the blender as needed. If you prefer a thinner consistency, use a little extra water. For a thicker vegan sour cream, use less water.
  5. Use immediately or transfer to a small container and set it in the refrigerator.

Equipment

Notes

  • Use raw cashewsCashews that have been roasted and salted affect the flavor and do not blend well.
  • Soaking your cashews before blending is the best way to ensure a smooth consistency and creamy texture like regular sour cream.
  • Don’t use a food processor because it leaves little chunks and a gritty texture like sand.

  • Cashew sour cream will keep for 6-7 days in an airtight container in the refrigerator. It also freezers very well!

    If you make a lot of cashew-based recipes, make a second batch and freeze it. Place it in a freezer-safe container and store it in the freezer for later use.

Nutrition