Cashew Sour Cream

  • Author: Brittany Mullins
  • Prep Time: 65 minutes
  • Total Time: 65 minutes
  • Yield: about 1 cup


Dairy-free cashew sour cream made with five simple ingredients that’s rich and creamy with a mild flavor. It makes a great sub for regular sour cream! Vegan + gluten-free. 


  • 1 cup raw cashews
  • 2 Tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/23/4 cup unsweetened dairy-free milk or water
  • pinch of sea salt


  1. Add cashews to a bowl and cover with water. Let cashews soak for 1-8 hours. Drain water.
  2. Add soaked cashews, lemon juice, apple cider vinegar and 1/2 cup dairy-free milk into a high-speed blender. Blend on high until creamy, if the mixture seems really thick, add more milk, 1 Tablespoon at a time until the mixture is blending smoothly, but don’t add too much because you don’t want the cream to be too thin.
  3. Once blended, pour sour cream into a dish and serve at room temp or place in the fridge. It will thicken as it chills. Cashew sour cream should last 3-4 days, up to a week in the fridge and up to 6 months if stored in the freezer. 

  • Category: Side
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 2 Tablespoons
  • Calories: 83
  • Sugar: 1g
  • Sodium: 23mg
  • Fat: 6g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: cashew sour cream, dairy-free sour cream, vegan sour cream