Cashew Sour Cream
Cashew Sour Cream

Cashew sour cream is a vegan and dairy-free alternative to traditional sour cream. It’s creamy, tangy, and versatile, making it a great topping for dishes like tacos, baked potatoes, soups, or as a dip for chips and vegetables. Here’s how to make cashew sour cream:


  • 1 cup raw cashews, soaked in hot water for 1 hour or in cold water overnight
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1-2 tablespoons apple cider vinegar (adjust to taste)
  • 1 clove garlic, minced (optional)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon white pepper (optional, for color)


  1. Soak the Cashews:
  • Place the raw cashews in a heatproof bowl and cover them with boiling water. Let them soak for 1 hour, or if you have more time, you can soak them in cold water overnight. Soaking helps soften the cashews and makes them easier to blend.
  1. Drain and Rinse:
  • After soaking, drain and rinse the cashews thoroughly.
  1. Blend the Ingredients:
  • In a blender or food processor, combine the soaked and drained cashews, water, lemon juice, apple cider vinegar, minced garlic (if using), salt, and white pepper (if using).
  • Start blending on low and gradually increase the speed to high. Blend until the mixture is completely smooth and creamy. This may take a few minutes, and you may need to scrape down the sides of the blender or food processor as needed.
  1. Taste and Adjust:
  • Taste the cashew sour cream and adjust the seasonings as needed. You can add more lemon juice, apple cider vinegar, salt, or water to achieve your desired level of tanginess and thickness.
  1. Chill (Optional):
  • You can use the cashew sour cream immediately, or for a thicker consistency and to let the flavors meld, refrigerate it for at least an hour before serving.
  1. Serve:
  • Use cashew sour cream as a dairy-free substitute in your favorite recipes or as a topping for various dishes.

Cashew sour cream is a versatile and creamy alternative to traditional sour cream, and it works well in both savory and sweet recipes. Store any leftovers in an airtight container in the refrigerator for up to a week. Enjoy your homemade cashew sour cream!