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Vegan Cashew Sour Cream

Rich, creamy and tangy dairy-free cashew sour cream works so well with many recipes and makes an amazingly healthy dressing on salads too! It needs very few ingredients and is easy to make plus not expensive compared to the store bought dairy free ones. It be stored for a week or more in the refrigerator.


Raw cashews - 1 cup (soaked at least 2 hours, preferably longer to get the creamy texture)

Water-1/2 cup

Lemon juice-1 tbsp

Apple cider vinegar- 1 tsp

Salt- 1/2 tsp


  1. Soak Cashews: This is an important step of this recipe. Soaking cashews for at least two hours to overnight will ensure a smooth & creamy texture. For a quicker version soak cashews in boiling water and cover for about an hour.

  2. When you are ready, drain the soaked cashew and throughly rinse under cold water.

  3. Blend: Add all of the above ingredients to a high speed blender and blend to a smooth paste. Transfer to an air tight container and chill in a refrigerator, the paste will thicken. It can be stored in a refrigerator for at least a week. Drizzle it on your tacos, nachos, chili or use it as a dressing on salads!

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