Cashew Sour Cream


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

Special Diet Notes: Cashew Sour Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Cashew Sour Cream
  • 1 cup raw cashews (must not be roasted or salted)
  • ¼ teaspoon salt
  • 1 to 2 teaspoons apple cider vinegar
  • Juice of one small lemon
  1. Cover cashews with water and soak for a few hours, or overnight.
  2. Pour off all water, and place nuts in food processor.
  3. Add ¼ cup cold water, salt, vinegar and lemon juice.
  4. Puree for 3-4 minutes or until completely smooth and creamy in consistency.
  5. Use in any recipe that calls for sour cream.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Why must the cashews be unroasted? Roasted is all I can find in and around where I live. Why won’t they work? I haven’t tried yet.

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