Cashew Sour Cream


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This dairy-free cashew sour cream is the perfect creamy, tangy complement to chips or Mexican dishes.

Yield: 2 cups

It will keep for a week in the refrigerator and can be frozen if needed.


1 ½ cups raw cashews

¾ cup water

1 tablespoon fresh lemon juice

2 teaspoons apple cider vinegar

½ teaspoon salt


  1. Soak cashews overnight.*
  2. Pour off all soaking water and drain cashews.
  3. In a blender, combine soaked cashews with water, lemon, vinegar, and salt.
  4. Blend for about 3 minutes until to desired consistently, scraping down sides of blender if needed.

*If you can’t soak cashews overnight, cover cashews with boiling water and soak for 1 hour.


Photo credit: Edgar Castrejon