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    You are at:Home»Dairy-Free Recipes»Cream and Butter Subs»Vegan Cashew Sour Cream that Tops Other Dairy Alternatives

    Vegan Cashew Sour Cream that Tops Other Dairy Alternatives

    14
    By Alisa Fleming on April 25, 2019 Cream and Butter Subs, Dairy-Free Recipes

    This dairy-free and vegan cashew sour cream is a beloved sample recipe from my flagship book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. It’s a great dairy alternative to use in both sweet and savory recipes, and EVERYONE loves it!

    Vegan Cashew Sour Cream Recipe - creamy, dairy-free, soy-free, delicious and versatile! Includes an instant variation

    Vegan Cashew Sour Cream that Tops Other Dairy Alternatives

    I thought it would be fun to share this vegan cashew sour cream recipe just before Cinco de Mayo, and wanted to show how wonderful it is in an “authentic” recipe. But when I searched online to find traditional dishes served in Mexico for the occasion, I discovered that Cinco de Mayo as we know it is a U.S. holiday!

    So I decided to enjoy it in some classic Mexican-American dishes. I swirled a large dollop of it into my Mexican Bean Soup (recipe on page 298 in Go Dairy Free) and used it for the creamy filling in my Guacamole Enchiladas (recipe on page 334 in Go Dairy Free). Talk about delicious.

    Vegan Cashew Sour Cream Recipe - creamy, dairy-free, soy-free, delicious and versatile! Includes an instant variation

    Recipe Tips for Perfect Vegan Cashew Sour Cream

    Choosing the Best Cashews for You

    I use raw (unsalted) cashews because they yield the creamiest finish and the mildest flavor. I don’t recommend roasted cashews because the flavor is more intense, and the finish is a little less creamy. Raw cashews are typically unsalted. If you use salted cashews, you will want to omit the salt or add it to taste.

    If you typically soak nuts for easier digestion, then I recommend using sprouted cashews in this recipe. They’ve already been soaked, sprouted, and dried for you. Or did you know that you can pre-soak and dry nuts to have a the ready for snacking and recipes? If you do opt to pre-soak the cashews with salt, add the salt in this recipe to taste. The nuts can absorb just a little saltiness in this process.

    What is Neutral-Tasting Oil?

    I cover oils in detail in Go Dairy Free because oils provide so much richness (without dairy!) and they also have a variety or properties. Some oils have a very pronounced flavor, like extra-virgin olive oil, avocado oil, and most nut oils. They can overwhelm or even conflict with the flavor in recipes like this vegan cashew sour cream.

    A neutral-tasting or mild-tasting oil doesn’t compete, adding richness, but not flavor. My go-to neutral oils are grapeseed oil, rice bran oil, and extra-light olive oil. Some other oils that are mild in flavor include canola oil (preferably non-GMO), sunflower oil, and safflower oil.

    Why Do I Use Apple Cider Vinegar?

    Apple cider vinegar is a bit milder than white vinegar, and doesn’t have as pronounced of a flavor as some other vinegar like red wine or balsamic. And it has a very light sweetness that tends to meld well with cashews.

    In a pinch, you can substitute a little rice vinegar to taste. But if needed, you could omit the vinegar. The vegan cashew sour cream will just have a little more of a lemony finish.

    Reader Raves for this Dairy-Free Cashew Sour Cream

    Sometimes readers leave feedback on recipes via social media. This one came from Facebook:

    I only do dairy free because my daughter is highly intolerant although not actually allergic and I love this sour cream and prefer it over regular. ~ Melissa E.

    Vegan Cashew Sour Cream Recipe - creamy, dairy-free, soy-free, delicious and versatile! Includes an instant variation

    Special Diet Notes: Vegan 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, vegetarian, and paleo-friendly.

    5.0 from 3 reviews
    Vegan Cashew Sour Cream
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    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.
    Author: Alisa Fleming
    Serves: 8 ounces / ¾ cup
    Ingredients
    • 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
    Instructions
    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.
    Notes
    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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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.

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    14 Comments

    1. Nina O’Donnell on March 25, 2023 12:58 pm

      I ‘ve made this sour cream several times and we love it. I use the unsalted unroasted cashews from Costco. I soak the cashews for a couple of hours in water with a tablespoon of lemon juice added. The sour cream comes out so smooth and tangy.

      Reply
      • Alisa Fleming on March 25, 2023 4:48 pm

        Thanks for sharing this Nina!

        Reply
    2. Kelly on August 19, 2019 2:21 pm

      This is perfection. It’s so creamy and nice, without any of the dairy allergens! Great combo.

      Reply
      • Alisa Fleming on August 20, 2019 2:19 am

        Thanks Kelly – it’s one of my favorites! My husband likes it better than dairy sour cream.

        Reply
    3. B on April 25, 2019 9:28 am

      Would using a Ninja blender work to grind the cashews? I don’t have a food processor or spice grinder?

      Reply
      • Anita Seals on July 11, 2019 9:27 pm

        Yes a ninja works great, it’s what I use

        Reply
    4. Michelle on October 24, 2017 4:58 pm

      Hi Lorrita, how long will this last in the fridge? Looks so easy.

      Reply
      • Alisa Fleming on October 26, 2017 7:19 am

        Hi Michelle, I find that it safely lasts about a week.

        Reply
    5. lisa on September 4, 2015 12:30 am

      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.

      Reply
      • Alisa Fleming on September 4, 2015 7:42 am

        Hi Lisa, raw, unsalted cashews give a creamier finish and less pronounced flavor. It will probably be delicious with roasted, but the results could vary.

        Reply
    6. Pingback: How to Get Your Nutritional Needs Met on a Gluten-Free, Casein-Free (GFCF) Diet

    7. Pingback: I Have a Little Latke « BitterSweet

    8. Lorrita Morgan on September 14, 2012 5:43 pm

      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.

      Reply
      • Alisa Fleming on September 14, 2012 5:49 pm

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

        Reply

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