Vegan Cashew Sour Cream
Prep time
Total time
This sour cream alternative is from my book, Go Dairy Free: The Guide and Cookbook. It's a bit different when tasted straight, but even my husband admitted that the flavor was spot-on when used in recipes or swirled into a dish to finish.
Serves: 8 ounces / ¾ cup
  • 1 cup raw cashews
  • ¼ cup water, plus additional as needed (see Instant Variation below)
  • 2 to 3 tablespoons lemon juice, to taste
  • 1 tablespoon grapeseed, rice bran, or other neutral-tasting oil
  • 1 to 2 teaspoons apple cider vinegar, to taste
  • Generous ¼ teaspoon salt, or to taste
  1. Put the cashews in your spice grinder (in batches, if needed) or food processor. Process until they pass the powdered stage and begin to clump a bit, about 1 minute.
  2. Put the ground cashews in your blender and add the water, lemon juice, oil, vinegar, and salt. Blend until very smooth, about 3 minutes.
  3. Transfer the sour cashew cream to an airtight container and chill in the refrigerator for at least 1 hour. It will thicken as it chills. If it thickens too much, add more water, 1 tablespoon at a time, until it reaches your desired consistency.
  4. Store in an airtight container in the refrigerator for up to 1 week. If it thickens too much in the refrigerator, just whisk in more water, as needed.
Instant Variation: If using immediately with no time for refrigeration, reduce the water to 2 tablespoons. Add more water, as needed, to reach your desired consistency
Recipe by Go Dairy Free at