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Cashew Sour Cream (Vegan, Gluten-Free, Soy-Free)

Posted on by Alisa Fleming in Cream and Butter Subs with 3 Comments

From the blog Gluten Free by the Bay, this recipe is recommended as remarkably similar to real sour cream.  The author utilized a dollop of this “cream” to tame a firey soup!



  • 1 cup raw cashews (must not be roasted or salted)
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons apple cider vinegar
  • Juice of one small lemon


Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. Lorrita MorganSeptember 14, 2012 at 5:43 pmReply

    Does anyone know if there is a specific reason apple cider vinegar is used in this recipe? I react very badly to anything with even a trace of apple.

    • Alisa FlemingSeptember 14, 2012 at 5:49 pmReplyAuthor

      Hi Lorrita, it adds a certain flavor that just works. You can sub another vinegar if needed, the taste will just vary a bit.

  2. I Have a Little Latke « BitterSweetDecember 13, 2012 at 7:13 amReply

    [...] excitement without setting the most timid of palates on fire. Pairing beautifully with the standard sour creme, you could also embrace the theme and switch out the typical applesauce for a sweet and savory [...]

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