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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
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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.

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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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